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Beef Wellington for 2
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Total Time:
1 hour 30 minutes
Ingredients:
  • 1 red onion
  • 250 g mixed mushrooms
  • 1 x 230 g higher-welfare fillet steak
  • olive oil
  • ½ a bunch of thyme (10g)
  • 2 large free-range eggs
  • 1 mug of plain flour plus extra for dusting
  • 100 g baby spinach
  • 1 x 320 g sheet of all-butter puff pastry
Instructions:
  • Peel and roughly chop the onion with the mushrooms. Heat a large non-stick frying pan over high heat. Season the steak with sea salt and plenty of black pepper, and rub with 1 teaspoon of olive oil. Sear the steak all over for 2 minutes total, then transfer to a plate. Reduce the heat to medium, add the onion, mushrooms, and thyme to the pan. Cook for 15 minutes until soft, stirring regularly. Blend in a food processor until smooth, adjust seasoning, and set aside. Blend 1 egg, flour, spinach, a pinch of salt, and 1 mug of water until smooth. Heat the pan on medium, rub with oil, and pour a thin layer of batter. Cook for 1 minute on each side. Transfer to a plate to cool. Save the extra batter for breakfast. Preheat the oven to 220°C. Place the pancake on clingfilm. Spread the mushroom pâté evenly. Put the steak in the center, wrap with clingfilm, and form a parcel. Place the wrapped steak on the pastry. Fold the pastry over the steak, leaving a border. Seal the edges, eggwash, and decorate if desired. Bake on the bottom oven rack for 25 minutes or until the pastry is golden and crispy. Rest for 2 minutes before serving.

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