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Beef Wellington
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Prep Time:
15 minutes
15 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
30 minutes
30 minutes
Exciting twist on classic favorite using assorted mushrooms in a free-form style.
Ingredients:
- 1 sheet (25cm) ready-rolled frozen puff pastry
- 1 egg, lightly whisked
- 20g butter
- 50g oyster mushrooms
- 50g Swiss brown mushrooms, thinly sliced
- 50g enoki mushrooms
- 2 garlic cloves, crushed
- 125ml white wine
- 4 (about 150g each) beef fillet steaks
- 100g pate
- Steamed green beans, to serve
Instructions:
- Preheat your oven to 200°C while lining an oven tray with baking paper. Cut out four pastry discs using an 11cm round cutter, then place them on the tray. Lightly brush the pastry with egg, then bake for 12-15 minutes until puffed and golden. Once ready, remove from the oven.
- Melt butter in a large frying pan over high heat until foaming. Add mushrooms and garlic, cook for 5 minutes until tender and golden. Pour in wine, boil for 2-3 minutes until reduced by half. Transfer to a bowl and set aside.
- Season the steaks generously with salt and pepper, sear in a hot pan for 3-4 minutes per side for a perfect medium doneness. Place on a plate, cover with foil, and let them rest for 5 minutes before serving.
- Arrange the pastry discs on serving plates, generously top with the flavorful mushroom mixture, place the steaks on top, add a dollop of pate, and serve promptly with steamed green beans on the side, if preferred.