Graham Harrison's Mini Beef Wellingtons
Serves: 4
Preparation: 30 minutes
Cooking Time: 50 minutes
Ingredients
- 2 x one inch fillet steak
- 300g new potatoes
- 4 x carrots
- Glass of Merlot wine
- Mushroom pate
- 1 Knorr Beef Stock Pot
- Puff pastry sheets
- 1 tsps ginger powder
- ¼ onion finely chopped
- Ardennes pâté
- 2 tsps of honey
Method
- Defrost frozen puff pastry sheet. Cut one sheet in half.
- Prepare steak by removing all fat then score. Cut one sheet in half. Prepare steak by removing all fat then score.
- Paste some mushroom pate on the scored steak about ¼ inch thick, place this side down onto the half pastry sheet.
- Cover top side of steak with coarse Ardennes pâté ¼ inch thick, then fold pastry sheet over and create wellington.
- Score and cover with egg wash (cook in oven at 190c for 20 minutes).
- Boil potatoes until tender, drain and add butter to finish. Boil chopped carrots until tender, drain and add 2 tsps of honey,1 tsps of ginger powder and glaze until carrots are coated with the mixture.
- Melt knob of butter, add ¼ onion, when onion is translucent add ½ a glass of good Merlot. Burn off all the alcohol and onions have become purple in colour.
- Add 300ml of beef stock, and season to taste. Serve and enjoy with another glass of Merlot.