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Individual beef Wellingtons
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulge in delectable Beef Wellingtons that will impress even the pickiest eaters!
Ingredients:
  • 20g butter
  • 200g cup mushrooms, finely chopped
  • 20.00 ml fresh thyme leaves
  • 4 (200g each) 3cm-thick beef scotch fillet steaks
  • 4 sheets frozen puff pastry, partially thawed
  • 125g cracked pepper pate, jelly removed, cut into 8 thin slices
  • Gravy, to serve
  • Steamed green beans, to serve
Instructions:
  • In a hot frying pan, melt butter with half the oil. Toss in mushrooms and thyme. Sauté for 3 to 4 minutes until tender and liquid evaporates. Move to a bowl and allow to cool.
  • Preheat your oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Heat a pan over high heat. Drizzle the steaks with the remaining oil. Sear for 2 minutes on each side until golden brown. Place the steaks on a plate lined with paper towel and let them rest for 15 minutes.
  • Lay out a piece of pastry on a flat surface. Using a 22cm round cutter, cut a circle from the pastry, setting aside the scraps. Spoon a quarter of the mushroom mixture onto the center of the pastry round. Place two pate slices on top, then add one steak. Fold the pastry over to cover the filling and place it seam side down on a baking tray. Repeat this process with the remaining ingredients. Cut out 8 leaf shapes from the pastry scraps. Brush the Wellingtons with egg wash and decorate the tops with the pastry leaves before giving them another egg wash.
  • Bake for 20 minutes, or until desired doneness. Serve with gravy and beans.

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