Easy Individual Beef Wellingtons
Serves 2
-
2x scotch fillet steaks (about 180g/6ozs each)
-
125g/4ozs mushrooms (I used Portobello mushrooms)
-
1/2 onion, cut into quarters
-
a pinch of thyme leaves
-
2 teaspoons butter
-
2 teaspoons garlic oil
-
1/4 cup red wine
-
2 sheets puff pastry
-
1 egg yolk mixed with 2 tablespoons milk
Serve with: mashed potato or vegetables of your choice. I also like this with jus-I used The Essential Ingredient's Classic Jus.
Step 1 - Firstly make the mushroom duxelles. In a food processor, whiz up the mushroom and onion until it is in small pieces. Heat a frypan on medium heat and add butter and garlic oil. Fry the mushrooms and thyme until fragrant and add red wine and cook this off (about 8-10 minutes total). The drain the mushroom mix in a sieve lined with paper towels to get rid of all of the excess liquid. You can use this liquid in a soup.
Step 2 - Preheat oven to 220C/440F and line a baking tray with parchment. Take out puff pastry from the freezer and allow to thaw. Season the beef fillets with salt and pepper. In a clean frypan heat on medium to high and sear the edges of the steak only. Place the beef fillet on the puff pastry and top with the mushroom duxelle mixture. Seal it up at the ends cutting off any corners that you don't need. You can cut out shapes using the extra scraps and place them on top. If you are making this ahead of time for a dinner party, you can cover these with cling wrap and refrigerate them for a few hours until needed. Just egg glaze them just before you put them in (see below).
Step 3 - Brush the top of the Wellingtons with the egg yolk and milk mixture. I usually put the pastry in the fridge a bit to chill as puff pastry tastes better when baked from chilled in a super hot oven. I also reroll the scraps of pastry and fill it with the leftover duxelle mixture and bake those too (chef's treat!). Bake for 20 minutes until pastry is golden. Serve immediately.