Mini Beef Wellingtons with Black Pudding
Serves 4
Preparation time: 30 minutes
Cooking time: 12 - 15 minutes
Ingredients:
4 x lean fillet steaks (4cm/1½inch thick)
15-30ml olive oil
Salt and freshly milled black pepper
50g/2oz mushrooms, finely chopped
75g/3oz black pudding, finely chopped
Handful fresh thyme leaves
15g/½oz melted butter
1 x 375g pack ready-rolled puff pastry
1 egg, beaten
30ml/2tbsp freshly chopped parsley
Method:
- Preheat the oven to Gas mark 7, 220°C, 425°F.
- Heat the oil in frying or griddle pan on a moderate heat, season the steaks and sear for 30 seconds on each side. Set aside to cool.
- In a small bowl mix together the mushrooms, black pudding, thyme leaves and butter.
- On a lightly floured surface, unroll the pastry and divide into 8 equal squares. Roll 4 of these slightly larger to allow for covering the fillet.
- Position a fillet on each square, leaving a 1cm/½inch border and spoon over 15ml/1tbsp of the black pudding mixture. Press down gently and brush the edges with beaten egg. Place a larger square of pastry over the beef, seal and trim off any excess pastry. Brush the surface with beaten egg and sprinkl
- Transfer to a baking sheet and cook for 12-15 minutes for medium. Leave to rest for 3-4 minutes.
- Serve with seasonal vegetables and boiled new potatoes.
RECIPE COURTESY OF EBLEX
