Beef Wellington; Fillet Steak With Mushrooms In Puff Pastry
September 7th 2009 04:52
The origin of the dish known as Beef Wellington is obscured by time. Some say it is named after the first Duke of Wellington, while others maintain it is a variation of the French ‘filet de boeuf en croute.’
Ingredients
400g Eye Fillet
250g Mushrooms
20g Butter
250g Puff Pastry
1 Egg
Salt and pepper
Method
Saute the mushrooms in a little butter and allow them to cool.
Partially cook the steaks on both sides to seal them, season and allow them to cool.
For a rare steak use a thick cut, but I have used two thinner cuts.
Cut a square of puff pastry large enough for a base.
Place one sealed steak on the pastry and top it with the mushroom mix.
Place the other steak on top and cover it with another square of pastry.
Crimp the join together with a fork and remove the excess with a knife.
Decorate the top with the offcuts and brush the entire upper surface with egg wash.
Bake at approximately 200°c for about 30 minutes.
Serve Beef Wellington with a rich Cabernet Sauvignon.
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