Beef Wellington Parcels With Red Wine Jus |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Try this all-time classic dish, combining a juicy fillet steak, wild mushrooms and pate in a crisp pastry crust. Ingredients:
2 ounces unsalted butter, diced and chilled, plus extra for greasing |
2 tablespoons olive oil, for frying |
1 large onion, finely chopped |
2 garlic cloves, crushed |
8 ounces flat mushrooms, chopped |
1/2 ounce dried porcini mushrooms, soaked in boiling water for 20 minutes, then drained and finely chopped |
1 tablespoon fresh flat leaf parsley, chopped |
4 (6 ounce) steak fillets, each about 1in thick |
3 1/2 ounces smooth chicken pate |
9 ounces ready-to-roll puff pastry, thawed if frozen |
plain flour, for dusting |
1 large egg, beaten |
3/4 cup red wine |
salt & freshly ground black pepper |
broccoli, to serve |
Directions:
1. Preheat the oven to 425°F
2. To make the filling, melt half the butter with half the oil in a frying-pan.
3. Add the onion, garlic, and all the mushrooms and sauté for 10 minutes until tender and all the liquid has evaporated. Stir in the parsley, tip into a bowl, season and cool.
4. Season the steaks. Wipe out the same frying-pan and heat until hot. Add the remaining oil and sear the seasoned steaks for 20-30 seconds on all sides.
5. Cool, then spread over the pate. Cut the pastry into 4 pieces, roll out on a lightly floured surface to 8-10in squares and brush with beaten egg. Divide the mushroom mixture between the squares and place a steak on top, pate-side down. Bring up two opposite corners of the pastry square to overlap the steak in the centre, seal and gently tuck in the sides, brush with a little beaten egg, and bring the remaining two corners up and seal.
6. Place the parcels on a heated non-stick baking sheet, brush with beaten egg and bake in the oven for 25 minutes for medium-rare, or 5 minutes more for well done.
7. Place the frying-pan that you used to cook the steaks back on the heat. Pour in the wine and allow to bubble down, then simmer until reduced by two-thirds.
8. Just before serving, whisk in the remaining butter and season. Serve the beef wellingtons on warmed plates with the broccoli, and a little of the red-wine jus spooned over.
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