Beef wellington for 2
Beef wellington for 2
Puff pastry, spinach pancakes & mushroom pâté
Ingrediënten
Serves 2 | total 1 hour 30 minutes
- 1 red onion
- 250 g mixed mushrooms
- 1 x 230g fillet steak
- ½ a bunch of thyme 10g
- 2 large eggs
- 1 mug of plain flour plus extra for dusting
- 100 g baby spinach
- 1 x 320g sheet of all-butter puff pastry cold
Instructies
- Peel the onion and roughly chop with the mushrooms.
- Put a 30cm non-stick frying pan hot on a high heat.
- Season the steak with sea salt and plenty of black pepper and rub with 1 teaspoon of olive oil.
- Turning with tongs, sear the steak all over for 2 minutes in total, then remove to a plate.
- Return the pan to a medium heat with the onion and mushrooms.
- Strip in the thyme.
- Cook for 15 minutes, or until soft, stirring regularly.
- Blitz in a food processor until spreadable, season to perfection, and remove.
- Blitz 1 egg, the flour, spinach, a pinch of salt and 1 mug of water in the processor until smooth.
- Put your pan back on a medium heat, rub with oil, then pour in a thin layer of batter.
- Cook for 1 minute on each side without colour.
- Tip on to a plate to cool.
- Cover the leftover batter and chill for breakfast or brunch.
- Preheat the oven to 220°C.
- Sit your pancake on a large sheet of clingfilm.
- Evenly spread over the mushroom pâté.
- Place the steak in the centre, then gather up the clingfilm and twist into a parcel.
- Sit the wrapped steak (clingfilm discarded) on the pastry, 2cm from one side.
- Eggwash all the pastry, then fold and mould the excess over the wrapped steak, leaving a pastry border around it.
- Trim to 2cm, pinch the edges to seal, eggwash, and decorate with the trimmings, if you like.
- Cook on the bottom of the oven for 25 minutes, or until the pastry is golden on top and crispy underneath, for blushing, juicy beef.
- Rest for 2 minutes, then serve.
