Follow this simple step-by-step and impress the in-laws this Sunday.
Mini Beef Wellingtons
- olive oil, for frying
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 225g (8oz) open cap flat mushrooms, finely chopped
- 10g (½ oz) dried porcini mushrooms, soaked in boiling water for 20 minutes, then drained and finely chopped
- 2 tbsp chopped fresh flat leaf parsley
- 4 x 175g (6oz) fillet steaks, each about 1 inch thick
- 1 tbsp brandy
- 250g (9oz) ready-made puff pastry, thawed if frozen
- 1 large egg, beaten
- 175ml (6fl oz) red wine
- sea salt and freshly-ground black pepper
- purple sprouting broccoli and creamy mashed potato, to serve
Preheat the oven to 220°C/425°F/Gas 7.
To make the filling; melt half of the butter with a little oil in a heavy-based frying pan. Add the onion, garlic, brown cap and porcini mushrooms and sauté for 10 minutes until completely tender and all the liquid has evaporated.
Stir in the parsley, tip into a bowl, season and leave to cool.
Wipe out the same frying pan and heat until smoking hot. Add a thin film of oil to the pan and then using tongs, quickly sear two of the steaks for 20-30 seconds on all sides until well-browned and completely sealed but barely cooked. Transfer to a plate to cool and repeat with the remaining steaks. Reserve the pan to use later.
Cut the pastry into four pieces and roll out on a lightly floured surface to make 8-inch squares. Trim the edges and reserve any leftover pastry for decoration.
When the steaks have completely cooled, brush them with brandy and season, then brush the surface of each pastry square lightly with beaten egg. Pile about an eighth of the mushroom mixture in the middle of each square, then place a steak on top at an angle and spoon on the rest of the mushroom mixture on top, spreading it around the sides to encase each steak completely.
Bring the two opposite corners of each pastry square up to overlap in the centre, tucking in the sides, then brush with a little of the beaten egg and bring the remaining two corners up to overlap each other, sealing gently as you go.
Decorate with the leftover pastry and brush with a little more beaten egg. Heat a baking sheet in the oven for 5 minutes. Brush the parcels with the rest of the beaten egg, transfer to the heated baking sheet and bake for 25 minutes or medium-rare; allow another 5 minutes if you like your steaks well done.
Place the reserved pan back on the heat. Pour in the wine and allow to bubble down, then simmer until reduced by two-thirds, scraping the bottom of the pan to remove any sediment. Just before serving, whisk in the remaining 25g/1oz of the butter and season to taste.
Transfer the Wellingtons on to warmed serving plates and spoon around the red wine reduction. Add some broccoli and mashed potatoes to serve.
For more beef recipes, visit, irishbeef.co.uk
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