Individual Beef Wellingtons


Individual Beef Wellingtons
© Seb Chandler Photography
Beef Wellingtons
Beef Wellingtons
Serves: 2
•• 2 local fillet steaks
approximately 170g each
Approx Time: 50 mins
To make the mushroom duxelles, blitz
the mushrooms and onion in a food
processor until fine. Heat the butter
and garlic oil until melted but not
sizzling. Add the mushroom mixture and
thyme and fry until you can smell the
thyme. Add the red wine and cook for
about 8 minutes until the alcohol has
evaporated. Drain the mushroom mix
with a sieve lined with a paper towel
to remove excess liquid. It needs to be
quite dry so as not to saturate the pasty.
Preheat the oven to 220C / Gas 7 and
line a baking tray. Place another frying
pan on a high heat. Lightly season the
steaks and fry to sear the edges.
Place each steak on a puff pastry sheet
and top with the mushroom duxelles
mixture. Seal up the ends and cut off
any excess pastry. Use the excess
pastry to decorate the top.
When ready to bake, lightly whisk the
egg yolk and milk and brush over the
pastry. Bake for 20 minutes until golden.
Serve immediately with mashed potato
or potato gratin and local steamed
vegetables of your choice.
•• 125g mushrooms
•• 1/2 white onion, chopped
in half
•• a pinch of thyme leaves
– ideally fresh or frozen
•• 2 teaspoons butter
•• 2 teaspoons garlic oil
such as Fussels rapeseed
oil with garlic
•• 60ml red wine
•• 2 sheets puff pastry
•• 1 egg yolk mixed with 2
tablespoons milk
This recipe is best made
the day before and baked
from chilled. Simply wrap
in cling film until ready to
Mole Valley Farmers prides itself on supporting local
food producers. Why not impress your loved one this Valentine’s Day
with this surprisingly simple but delicious recipe, accompanied by a
nice bottle of red.