Name: Beef Wellington
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small lean beef fillet (eye-fillet, 4x125g); 2 individual reduced-fat puff pastry just thawed; 1 tbs horseradish cream; 80 g mushrooms (button), sliced; 1 medium egg(s) lightly beaten; 400 g baby potato boiled or steamed; 2 x 3 second spray(s) oil spray

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Ingredients

lean beef fillet

4 small, (eye-fillet, 4x125g)

reduced-fat puff pastry

2 individual, just thawed

horseradish cream

1 tbs

mushrooms

80 g, (button), sliced

egg(s)

1 medium, lightly beaten

baby potato

400 g, boiled or steamed

oil spray

2 x 3 second spray(s)

Instructions

Preheat oven to 200ºC or 180ºC fan-forced. Line a baking tray with baking paper. Heat a large non-stick frying pan over high heat. Lightly spray beef steaks with oil and cook until browned on both sides. Transfer to a plate to cool.
Cut pastry in half. Place each steak on pastry pieces and spread with horseradish. Top with mushrooms, then fold pastry to enclose, tucking in ends and pressing gently to seal. Place parcels seam-side down on prepared tray. Brush with beaten egg and bake for 20 minutes. Lightly spray potatoes with oil and serve with beef Wellingtons.

Beef Wellington

Ingredients

Instructions

Notes

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