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Beef Wellington Ingredients (organic of course).
4 x 250g Fillet Steaks
Salt and pepper
Butter
1 Onion (chopped)
250g Mushrooms (chopped)
375g Puff pastry
75g Smooth pate
1 Egg
Method.
Pat the ground pepper on to the beef. Melt the butter in a prying pan and seal the beef fillets on a high heat. Reduce the heat, cook for another 5 to 7 minutes a side. Remove the pan and leave to cool. Add the onion and mushrooms to the pan and fry for 5 minutes and season.
Roll out the pastry to rectangles large enough to wrap around the fillet. Place the fillet in the centre, spread a layer of pate and spoon over the mushroom mix. Brush the edges of the pastry with some of the beaten egg and wrap around the beef. Place the parcels, join side down, on a lightly oiled baking sheet, brush with the rest of the egg and bake in an oven preheated to 200C/392F/gas mark 6 for 20 minutes until the pastry is golden brown.
Click HERE to buy our Fillet Steaks |
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