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Beef Steak Wellington

INGREDIENTS

  • 1 sheet of Puff Pastry
  • Dijon Mustard
  • 4 portions of Beef Fillet weighing ± 200g per slice
  • Crushed Peppercorns
  • ± 1 tsp Salt (to taste)

 

METHOD

  1. Season the meat with salt and pepper.
  2. Seal in a hot pan. Do not overcook, set aside and leave to rest.
  3. Brush Fillet with Dijon Mustard.

 

CREAMED MUSHROOM FILLING INGREDIENTS

 

  • 2 punnets of Button Mushrooms
  • 40g Butter
  • 1 Tbsp Olive Oil
  • 1 cube Beef Stock
  • 1 sprig of Rosemary (or ½ tsp dried Rosemary)
  • 1 clove of Garlic
  • 1 Tbsp SpiceMecca Barbeque Spice (Garlic & Lemon)
  • ½ tsp Black Pepper
  • 2 Tbsp chopped Leeks
  • ¼ cup Fresh Cream

 

 

 

 

METHOD

  1. Sweat all ingredients (except the cream) on medium heat until soft
  2. Add the cream and cook to reduce the liquid.
  3. Allow to cool then coarsely chop using a stick blender

 

MUSTARD SAUCE INGREDIENTS

Reduce the following:

  • 1 cup Cream
  • 1 cube Beef Stock
  • 1 tsp Mustard Seeds
  • 1 tsp Dijon Mustard
  • 1 tsp SpiceMecca Curry Powder (Yellow/Mild)

 

TO ASSEMBLE

  1. Cut Pastry into 4 squares.
  2. Place Mushroom Filling in the centre.
  3. Cover with a slice of fillet and fold closed into a parcel.
  4. Place on a baking tray, brush with egg wash and bake at 180ᵒC until golden brown.

 

Drizzle sauce over fillet parcels before serving with seasonal vegetables.

 



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