Baby Beef Wellingtons1
Tender fillet steaks enveloped in a savory mushroom duxelle, all encased in a flaky puff pastry shell, create a mouthwatering experience with each bite. The earthy richness of the mushrooms paired with the juicy steak offers a delightful contrast of flavors and textures, making this dish a perfect choice for a special meal or a comforting dinner treat.
— Constant Cookbook
Ingredients
- 1 packet of ready made puff pastry
- 2 100g fillet steaks
- 150g mushrooms
- 1 tbsp olive oil
- 25g butter
- 1/2 tsp thyme
- 70ml white wine
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Sear steaks on both sides, then sit aside to cool
- Roughly chop mushrooms (I pulsed them in a blender. Heat oil & butter and fry mushrooms and thyme for around 10 min until soft. Season with salt & pepper. Pour in wine and cook for a further 10 min until wine has been absorbed. Allow to cool. If you don't want to make the duxelle you can either use fois gras of musroom pate (Couldron do a nice one)
- Roll out dough, then cut into 2 lengths. Put 1 tbsp of the mushroom mix (duxelle) into the 2nd quarter of the pastry length. Place steak on top then put another tbsp of duxelle on top. Fold pastry over and use a fork to seal the edges. Repeat with the other steak. Place in the fridge for 30 min
- Preheat oven to 200oc. Brush pastry with a beaten egg then bake for 20-25 min until golden.
Yield
Serves 2
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