Beef wellington is a classic English recipe that's hearty and perfect for winter nights. Pair it with fresh green French beans or crunchy roast veggies.
Melt butter in pan, lightly sprinkle steaks with freshly ground black pepper and place in pan with garlic and fry steaks to your liking. Remove steaks from pan when done.
Add mushrooms to the pan, season and cook until soft.
Add the port and simmer until the liquid has reduced by half. Remove pan from heat.
Place a steak in the centre of a pastry sheet and spread the steak generously with the tapenade. Place mushrooms on top and spoon over some of the sauce.
Fold over the pastry, moisten the edges and seal firmly with the fold on top that juices do not run out. Do the same with remaining steaks.
Decorate the packages with left over pastry. Chill for at least 30 minutes.
Place on baking tray, glaze with milk and cook at 200C for approximately 30 minutes or until pastry is golden.
Serve with fresh green French beans, a bit of salt and a splash of extra virgin olive oil.
See Bunnyconnellen’s full range at www.bunnyconnellen.com.au.
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