Beef Wellington Parcels With Red Wine Jus

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat the oven to 425°f
• 2 to make the filling, melt half the butter with half the oil in a frying-pan.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 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.
• 8 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.