Mini Surf and Turf Beef Wellington
Serves 930 mins prep15 mins cook
A mini surf and turf beef Wellington with a Cajun Creole twist that’s easy to make and takes under an hour. This flavor bomb is a great alternative to traditional beef Wellington, making it suitable for everyday cooks. Garnished with dill and horseradish sauce, this meal serves nine and is budget-friendly.
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What you need
Instructions
1: Heavily salt and pepper both sides of the New York steak. Sear in a pan for no longer than 30 seconds on each side on high heat. Remove from heat and let rest for at least 5 minutes. 2: If you want the steak really rare, freeze it for 20 minutes until firm and leave it raw. 3: Make a shrimp mix by chopping up the shrimp and mixing with 2 heaping tablespoons of spinach artichoke dip and Cajun seasoning. 4: Make Cajun butter by melting butter on low with minced garlic and Cajun seasoning. 5: Cut the puff pastry into 9 squares, repeating with the other sheet. 6: Take a square of pastry and put a teaspoon of spinach dip on it. Stack a cube of seared steak on top, then add the shrimp mix and coat with Cajun butter. 7: Cover with another puff pastry sheet, brush the edges with water, and crimp to seal, creating a ravioli shape. 8: Trim excessive pastry edges for uniformity. 9: Bake at 400°F for 12-15 minutes until fully cooked. 10: Let cool and enjoy!View original recipe