Beef Wellington with Mushroom & Mustard Sauce

Cooking time:    45 mins
Serves:                2

What you need

2 x 125g pieces John Penny fillet steak
1 tablespoon olive oil
25g butter
1 red onion, finely diced
125g button mushrooms, diced
2 teaspoons wholegrain mustard

2 tablespoons dry sherry
375g puff pastry
1 egg
150ml red wine
2 tablespoons single cream

Freshly ground black pepper

How to cook

Preheat the oven to Gas 7, 220°C, fan 200°C, 425°F. Heat the oil and butter in a frying pan and quickly seal the steaks on both sides. Remove from the pan and allow to cool. Add the onion and mushrooms to the pan and cook for 6-8 minutes, stirring occasionally. Stir in the mustard, wine and seasoning, cook for a further 2 minutes, allow to cool.

Cut the pastry in half and roll out one piece on a lightly floured surface large enough to 'wrap' around one steak. Place a heaped teaspoon of the mushroom mixture in the centre of the pastry top with the beef and place a further spoonful of the mixture on the beef.

Brush the edges of the pastry with water and with a sharp knife make cuts in from the corners. Wrap the pastry around the meat to seal completely and place seal-side down on a baking tray. Repeat to make two beef wellingtons.

Make pastry leaves with any remaining pastry and stick on top with a little water. Brush with beaten egg and bake in the preheated oven for 20-25 minutes until risen and golden brown.

To make the sauce, add the wine to the remaining mushroom mixture and reduce slightly. Stir in the cream and serve hot with the beef wellingtons.

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