Tuesday, 7 February 2012

Steak wellington

50g mushrooms,chopped
1 tsp oil
1 tsp butter
300g beef fillet steak
50g brussels pate with garlic
250g ready to roll puff pastry
flour for rolling out
1 med egg,beaten
new potatoes with chopped parsley,and veg to serve

Preheat oven to 220c/200cfan/gas 7.Heat butter and oil in a pan.Add mushrooms,fry over a med heat,stirring occasionally,until they have shrunk and juices run out.Continue to cook until juices have evaporated.Tip into a bowl to cool.Cut steaks into 2 even-sized pieces.Heat the pan,add the steak and cook for a few seconds on each side to brown the outside-meat should be still raw.Put on a plate to cool.Mix the pate with the cold mushrooms.Spread on top of the steaks.Cut the pastry in half and roll out to the thickness of a £1 coin.Place a piece of steak,pate-side down,in the centre of each half.Dampen the edges of the pastry,then fold over to enclose the steak in neat parcels.Place the parcels on a baking sheet with the folds underneath.Brush with the beaten egg,then bake for 18-20 min until golden.Serve with the potatoes and veg.

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