Vegetarian recipe ideas
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Heat a frying pan until very hot. Rub the steaks all over with olive oil and season well. Sear for a minute on each side, then remove from the pan and leave to cool completely.
Cook the shallot in a knob of butter until soft, add the mushrooms and thyme, then season and cook, stirring occasionally. The mushrooms will give out a bit of water, so keep cooking them until there is no moisture left in the pan. Leave to cool.
Roll out the pastry to 20p-thickness. Cut out 4 circles that are 2½cm larger than the fillets, and 4 more circles that are 3½cm larger. Sit the smaller circles on a baking sheet.
Sit the fillets on 2 overlapping pieces of ham and top each fillet with some of the mushroom mix.
Wrap each of the fillets up in the slices of ham.
Sit each fillet on the smaller pastry circles, then brush the edges with egg.
Drape over the larger circles and press to seal, making sure there are no air pockets.
Mark the edges with the back of a fork and glaze the outside with egg.
Score the top of the wellingtons. Chill for 15 minutes. Heat the oven to 220C/fan 200C/gas 7. Bake the wellingtons for 12 minutes for medium rare, 15 minutes for medium.
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