Transfer the beef mixture onto it and shape it into a compact log, roughly 8-10 inches in length.
Wrap the log tightly in the plastic wrap and refrigerate for 20-30 minutes to firm up.
Step 3: Roll Out the Puff Pastry
Preheat your oven to 200°C (390°F).
On a lightly floured surface, roll out the puff pastry into a rectangle large enough to wrap around the beef log completely.
Step 4: Assemble the Wellington
Unwrap the chilled beef log and place it in the center of the puff pastry.
Fold the pastry over the beef, sealing the edges with a bit of water. Trim any excess pastry for a neat finish.
Place the wrapped Wellington seam-side down on a baking sheet lined with parchment paper.
Brush the top and sides with beaten egg for a golden, glossy finish.
Step 5: Bake the Wellington
Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and puffed.
Step 6: Prepare the Garlic Cheese Sauce
In a small saucepan, melt the butter over medium heat.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the grated cheese, mayonnaise, dry ground garlic, salt, and black pepper. Stir continuously until the cheese is melted and the sauce is smooth. Remove from heat and set aside.
Step 7: Make the Vegetable Side
In a skillet, heat a drizzle of olive oil over medium heat.
Sauté the chopped onion and minced garlic for 3-4 minutes.
Add the grated carrot and cook for another 5 minutes.
Stir in the sliced pickles and sour cream, mixing well to combine. Cook for an additional 2 minutes and season to taste.
Step 8: Serve and Garnish
Allow the Wellington to rest for 5 minutes after baking.
Slice it into portions and drizzle with the garlic cheese sauce. Serve alongside the vegetable side dish.
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