Steak Wellington

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 2
• 50 g mushrooms
• 1 teaspoon oil
• 1 teaspoon butter
• 300 g beef steaks
• 50 g pate
• 250 g puff pastry
• flour
• 1 egg
• potato
• parsley
• courgette
• carrot

Recipe

• 1 preheat the oven to 220c/200c fan/gas 7. heat the butter and oil in a non-stick frying pan. add the mushrooms, then gently fry over a medium heat, stirring occasionally, until they have shrunk and the juices run out. continue to cook until all the juices have evaporated. tip into a bowl to cool.
• 2 cut the steak into two even-sized pieces. heat the pan, add the steak, and cook for a few seconds on each side to brown the outside - the meat should still be raw. put on a plate and leave to cool.
• 3 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.
• 4 dampen the edges of the pastry with a pastry brush, then fold over to enclose the steaks in neat parcels. place the parcels on a baking sheet with the folds underneath. brush with beaten egg, then bake for 18-20 minutes until golden. serve with new potatoes sprinkled with chopped parsley, and carrot and courgette ribbons.