Wednesday, 16 May 2012

Steak Wellington

Steak Wellington


50g mushrooms, chopped
1 level tsp oil
1 level tsp butter
300g Beef Fillet steak
50g Brussels Pate with Garlic
250g ready to roll puff pastry
Flour, for rolling out
1 medium egg, beaten
New potatoes with chopped parsley, courgette and carrot ribbons, to serve

Preheat the oven to 220C/200C Fan/Gas 7. Heat the butter and oil in a non stick frying pan. Add the mushroom, then gently fry over a medium heat, stirring occasionally, until they have shrunk and all the juices run out. Continue to cook until all the juices have evaporated. Tip into a bowl to cool.
Cut the steak into 2 even sized pieces. Heat the pan, add the steak and cook for a few seconds on each side to brown the outside- the meat should still be raw. Put on a plate and leave to cool.
Mix the pate with the cold mushrooms. Spread on top of the steaks. Cut the pastry in half and roll out to the thickness of a £1 coin. Place a piece of steak, pate-side down, in the centre of each half.
Dampen the edges of the pastry with a pastry brush, then fold over to enclose the steaks in neat parcels. Place the parcels on a baking sheet with the folds underneath. Brush with beaten egg, then bake for 18-20 minutes until golden. Serve with new potatoes sprinkled with chopped parsley, and carrot and courgette ribbons.

Serves: 2
Ready in: 50mins
Calories per serving: 880
Fat per serving: 49.9g

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