These are really delicious, impressive looking and not all that difficult. The picture is of the uncooked parcels, I was too busy eating mine to photograph the end result I’m afraid.
Baby beef wellingtons
2 beef fillet steaks (2.5 cm thick)
1 pack pre-rolled puff pastry (life’s really too short to make it. Or roll it, for that matter)
1 egg, beaten
1 finely sliced shallot
1 finely chopped rasher of bacon
1 garlic clove, crushed
splash of madeira (except we didn’t have any, so I used rum)
25g / 1oz butter
100g / 4oz button mushrooms, finely sliced
couple of tarragon sprigs, roughly chopped
Make the mushroom mixture first. Heat some vegetable oil in a frying pan, and cook the shallots, garlic and bacon until they are nicely golden and softened. Remove from the pan. Next add the button mushrooms, turn up the heat and cook for a couple of minutes until they are colouring slightly. Return the shallot mixture to the pan, add the madeira, and bring to the boil. Cook until the liquid has nearly completely evaporated. Leave to cool, then stir in the tarragon.
Season the steaks well and lightly rub with oil. Sear in a frying pan for 1 minute on each side. Remove and leave to cool.
To assemble, cut the puff pastry into 20cm x 20cm squares and spoon some of the mushroom mixture into the centre. Place the steak on top, then add more mushrooms on the top. Bring the sides of the pastry up and seal the meat and mushrooms inside. You may have to cut a fair amount of the pastry away to avoid overlapping. Turn the parcel over so that the join is on the underside, and score the top with a sharp knife. Chill in the fridge for at least 20 mins and up to 24 hours.
When you are ready to cook them, heat the oven to 220°C / 425°F / Gas 7. Brush the parcels with some of the beaten egg. Cook for 12 minutes for rare, 15 minutes for medium, 20 minutes for well done.
Adapted from a recipe originally published in Good Food Magazine