Mini Beef Wellingtons With Garlic Mash

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13 Ingredients

Number of servings

2tablespoons extra virgin olive oil
75grams cup mushrooms, finely chopped
2 thyme sprigs, leaves picked
300grams beef eye fillet steaks
2 sheets frozen puff pastry, partially thawed
60grams duck and orange pate, jelly discarded
1 free range egg, lightly beaten
500grams washed white potatoes, peeled, roughly chopped
1 garlic clove, peeled
1/3 cup milk
25grams salted butter
165grams traditional gravy, heated
100grams snow peas, trimmed, steamed

Description

With flaky pastry and juicy steak, this mini beef wellingtons recipe with creamy mashed potatoes is the perfect meal for two.

Method

Step 1 of 5

Preheat oven to 220℃/200℃ fan-forced. Line a baking tray with baking paper.

Step 2 of 5

Heat half of the oil in a medium frying pan over high heat. Add mushroom and thyme. Cook, stirring, for 3 minutes or until tender. Transfer to a small bowl. Set aside until required.

Step 3 of 5

Heat same pan over high heat. Drizzle steaks with remaining oil. Cook for 1 minute each side or until browned. Transfer to a paper towel-lined plate. Stand for 10 minutes (see Tip).

Tip:

Resting the steaks on a paper towel-lined plate for 10 minutes soaks up juices and prevents the pastry becoming soggy during cooking.

Step 4 of 5

Place 1 pastry sheet on a work surface. Cut a 22cm round from pastry. Spoon half of the mushroom mixture over centre of pastry round. Spread half of the pate over 1 steak. Arrange 1 steak, pate-side down, on mushroom. Fold pastry over to enclose filling. Place, seam-side down, on tray. Repeat with remaining pastry, mushroom mixture, pate and steak. Score tops in a crisscross pattern. Brush with egg and season. Bake for 20 minutes for medium or until cooked to your liking.

Step 5 of 5

Meanwhile, place potato and garlic in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 minutes or until tender when pierced with a fork. Drain. Return to pan over low heat and toss for 1 minute or until excess liquid has evaporated. Remove from heat. Using a potato masher, roughly mash. Add milk and butter. Mash until smooth. Season. Serve beef Wellingtons with mash, gravy and snow peas.