Prep 20 mins
Cook 40 mins
Try this all-time classic dish, combining a juicy fillet steak, wild mushrooms and pate in a crisp pastry crust.
- 2 ounces unsalted butter, diced and chilled, plus extra for greasing
- 2 tablespoons olive oil, for frying
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 8 ounces flat mushrooms, chopped
- 1⁄2 ounce dried porcini mushrooms, soaked in boiling water for 20 minutes, then drained and finely chopped
- 1 tablespoon fresh flat leaf parsley, chopped
- 4 (6 ounce) steak fillets, each about 1in thick
- 3 1⁄2 ounces smooth chicken pate
- 9 ounces ready-to-roll puff pastry, thawed if frozen
- plain flour, for dusting
- 1 large egg, beaten
- 3⁄4 cup red wine
- salt & freshly ground black pepper
- broccoli, to serve
- Preheat the oven to 425°F
- To make the filling, melt half the butter with half the oil in a frying-pan.
- Add the onion, garlic, and all the mushrooms and sauté for 10 minutes until tender and all the liquid has evaporated. Stir in the parsley, tip into a bowl, season and cool.
- Season the steaks. Wipe out the same frying-pan and heat until hot. Add the remaining oil and sear the seasoned steaks for 20-30 seconds on all sides.
- Cool, then spread over the pate. Cut the pastry into 4 pieces, roll out on a lightly floured surface to 8-10in squares and brush with beaten egg. Divide the mushroom mixture between the squares and place a steak on top, pate-side down. Bring up two opposite corners of the pastry square to overlap the steak in the centre, seal and gently tuck in the sides, brush with a little beaten egg, and bring the remaining two corners up and seal.
- Place the parcels on a heated non-stick baking sheet, brush with beaten egg and bake in the oven for 25 minutes for medium-rare, or 5 minutes more for well done.
- Place the frying-pan that you used to cook the steaks back on the heat. Pour in the wine and allow to bubble down, then simmer until reduced by two-thirds.
- Just before serving, whisk in the remaining butter and season. Serve the beef wellingtons on warmed plates with the broccoli, and a little of the red-wine jus spooned over.