Ingredients

  • 2 Garlic Cloves
  • 550g fillet steak
  • Salt and pepper
  • 1 tbsp olive oil
  • 25g butter
  • 1 onion, chopped
  • 225g mushrooms, chopped
  • 50g breadcrumbs
  • 25g fresh chopped parsley
  • 500g puff pastry
  • 1 egg, beaten



Directions

Spread half the garlic over both sides of the steak and season well with salt and pepper. Heat the oil in a frying pan and fry the steak over a high heat for 5 minutes. Remove it from the pan and allow the meat to cool completely.

Next, add the butter to the pan and fry the onions over a medium heat for 5 minutes. Then add the remaining garlic and add the muchrooms. Cook these for 5 minutes until the juice evaporates, then stir in the breadcrumbs and the parsley, followed by salt and pepper.

Preheat the oven to 220°C/425°F/Gas Mark 7 ready for later. Nest, roll out your pastry on s lightly floured surface to roughly (Don't worry about getting it exact.) 25x30 cm/10x14 in. Place the steak in the center and to with the breadcrumb mixture. Brush the edges with egg and fold into slices, wrapping the pastry around the beef like a parcel, closing all the gaps.

Place on a baking sheet, breadcrumb mixture down and brush with egg for a glaze. For a medium rare wellington, cook for 40 minutes until golden. Add an extra 15 minutes for a well done wellington.

Cut into slices and serve.

Serves 4.

 





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