Ingredients
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.
- 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.