Ingredients
- beef fillet steaks 4 small, trimmed
- olive oil
- shallot 1, finely chopped
- butter
- chestnut mushrooms 200g, finely chopped
- thyme a couple of sprigs, leaves stripped and chopped
- puff pastry 300g
- parma ham 8 slices
- egg 1, beaten to glaze
Method
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Step 1
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.
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Step 2
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.
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Step 3
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.
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Step 4
Sit the fillets on 2 overlapping pieces of ham and top each fillet with some of the mushroom mix.
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Step 5
Wrap each of the fillets up in the slices of ham.
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Step 6
Sit each fillet on the smaller pastry circles, then brush the edges with egg.
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Step 7
Drape over the larger circles and press to seal, making sure there are no air pockets.
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Step 8
Mark the edges with the back of a fork and glaze the outside with egg.
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Step 9
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.
Nutritional Information
- Kcals 627
- Fat 36.1g
- Carbs 26.8g
- Fibre 0.8g
- Protein 48.3g
- Salt 2.6g
