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Beef Wellington
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Exciting twist on classic favorite using assorted mushrooms in a free-form style.
Ingredients:
1sheet (25cm) ready-rolled frozen puff pastry
1egg, lightly whisked
20g butter
50g oyster mushrooms
50g Swiss brown mushrooms, thinly sliced
50g enoki mushrooms
2garliccloves, crushed
125ml white wine
4 (about 150g each) beef fillet steaks
100g pate
Steamedgreen 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.