This Beef Wellington recipe involves the steak, mushrooms and pate being wrapped first in a pancake, then in puff pastry. You could save time by buying frozen puff pastry. You can assemble these right up to the cooking stage up to 6 hours in advance if you need, just keep them in the fridge till you're ready to cook.
2 x 170g fillet steaks
a tablespoon of olive oil
1 small onion, chopped finely
1 clove crushed garlic
2 tablespoons butter
115g pate of your choice
For the pastry
100g plain flour
a pinch of salt
1/2 cup (125ml) iced water (approx - as needed)
To make the pancakes
100g plain flour
a pinch of salt
1 small/medium egg
2 tablespoons cold water (more if needed)
1 small egg beaten (for brushing)
salt and pepper to taste
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To make a rough puff pastry: Sprinkle the flour and salt on to a work surface, mix in the salt and then break the butter into small pieces. With your fingertips, combine the butter and flour until the mixture resembles coarse breadcrumbs. There will be small flecks of butter in the pastry, this helps make it very light. Make a well in the centre and pour some of the iced water into it.
Mix in the water gradually kneading until the dough is smooth. Roll into a rectangle, fold and roll twice. Repeat twice more and then rest in the fridge.
To make pancakes: Mix the flour and salt then add the egg and mix well with a balloon whisk. Stir in two tablespoons of cold water and continue mixing – add more water as necessary to give a smooth batter with consistency of cream. Put somewhere cool for at least an hour.
When ready to make the pancakes, stir the batter. Melt the butter in a frypan. Add a ladleful of the batter to the pan and cook for a minute on each side, tipping the pan to spread the mixture. Transfer each pancake to paper towels and leave to cool.
For the mushroom mixture: Heat the butter in a saucepan until hot and foaming, then add the onion and garlic and fry until softened and golden. Add the mushrooms and then cook until all the liquid has evaporated. Season with salt and pepper and leave to cool.
For the steak, heat the olive oil in a frying pan. Season the steaks on each side and cook until the outside is no longer red, this takes approximately 30 seconds each side. Remove from the pan and leave to cool.
To assemble, roll out the pastry thinly and cut it so that it can be totally wrapped around each individual steak. Lay a pancake on top of the dough, cutting to fit just inside the pastry edges. Layer a quarter of the mushroom mix on top of the pancake, then spread lightly with the pate, placing the steak on top. Spread a little more pate and then mushroom mix on top of the steak.
Fold over the pancake, brush the edges of the puff pastry with beaten egg and fold the pastry over the meat to make a sealed parcel. Turn the mini beef wellington over so that the seam side is on the bottom and brush with the beaten egg. Leave to rest for 20 minutes.
Bake in a preheated 200 degrees C oven for 25 minutes then reduce the heat to 180 degrees C and continue to bake until the pastry is golden, about another 10 minutes (rare) add 10 mins for medium and a further 10 minutes for well done. Remove from the oven and then leave to rest for five minutes.