Individual Beef Wellingtons
Method
Serves 6. The classic recipe calls for filet steak, but try it with delicious tender rump steak instead!
1. Heat the oil in a large frying pan over medium-high heat. Season the steaks with salt and pepper then flash fry on each side until just browned to lock in the juices. Remove from the pan and set aside to rest.
2. Add the mushrooms, wine and beef stock / consommé to the frying pan; sauté over medium heat until mushrooms are tender. Use a slotted spoon to drain and transfer the mushrooms to a small bowl, reserving the liquid for later. Mix the pate with the mushrooms, adding a little consommé if needed to achieve a spreadable texture. Divide the mushrooms among the steaks and spread on the top. Refrigerate for about 30 minutes.
3. Preheat the oven to 200 C / 180 C fan/ Gas mark 6. Lay the puff pastry out on a clean surface and cut out two suitably sized rounds for each steak. You can roll it out a little thinner if you need more area. Place a steak onto a round and bring the edges up around the sides. Cover the top with a second piece of pastry, overlapping the edges and pressing to seal into a package. Repeat with remaining steaks.
4. Place the Wellingtons onto a baking tray and brush the tops with beaten
egg.
5. Bake for about 12 minutes for rare, 16 minutes for medium or 20 minutes for well done. Remove from the oven and allow to rest for about 5 minutes.
6. While the steaks are cooking, make the sauce: Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, until browned. Gradually stir in some of the reserved consommé, and continue to cook and stir until the sauce thickens. Reduce heat to low and stir in the wine. Continue to simmer until thickened, about 15 minutes. Remove from the heat and stir in butter and parsley. Season with salt and pepper to
taste.
Ingredients
Individual Beef Wellingtons
2 tablespoons vegetable oil
Sea salt and freshly milled pepper to taste
Three 8-oz rump steaks, halved and trimmed (you can use larger steaks for bigger appetites)
100g / 4 oz fresh button mushrooms, sliced
4 tablespoons red wine
250ml / 9 fluid oz beef stock or consommé
75g / 3 oz good quality pate
1 package ready-made puff pastry
1 large egg, beaten
For the sauce:
3 tablespoons unsalted butter
2 spring onions, chopped
3 tablespoons plain flour
250ml / 9 fluid oz beef stock or consommé (reserved from
earlier)
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