Beef Wellington – The perfect New Years Eve Dinner 🍽 I am so grateful for my family, friends & health. I wish you all a Happy & Healthy 2021. Recipe for 2 below:
2 Fillet Steaks
5 Chestnut mushrooms
1 tbsp butter
1 small shallot, minced
1 clove garlic, minced
2 1/2 tbsp sherry
1 sheet puff pastry
1 large egg, beaten
Grilled asparagus & dauphinoise to serve
Season steaks, in a non-stick pan over medium-high heat, heat the oil. Add the fillets and sear for 1 minute on each side. Transfer to a plate, cool, then refrigerate for 30 minutes.
Make the Mushroom mix by finely chopping the mushrooms. Heat the butter in a pan over medium-high heat. Add the shallot and garlic, and sauté for 1 minute. Add the mushrooms and season. Cook, stirring often until browned.
Take off the heat and stir in the sherry. Return the to the heat, and cook until the liquid has evaporated. Transfer to a plate and cool.
Heat oven to 220c fan. Roll out the puff pastry and cut into 7-inch squares.
Press the mushroom duxelles on top of each fillet. Lay mushroom-side down, on a puff pastry square, brush the egg wash along the edges of the pastry. Fold one side of the pastry, press down, then the adjacent side and press down. Press together the other two sides to seal the pastry. Put the Wellingtons, with the seal-side down onto the tray.
Brush more of the egg wash and score. Bake for 20 minutes, or until the pastry is golden brown. Rest for 5 mins & serve. Enjoy!!