Individual Beef Wellingtons

  • 8 x 1 inch eye fillets (175 gram)
  • 4 Tbsp butter
  • 2 Tbsp chopped shallots
  • 2 Tbsp minced garlic
  • 250 gram mushrooms, sliced
  • 1 tsp dried thyme leaves
  • 2 Tbsp finely minced parsley
  • 2 sheets frozen pastry
  • 2 eggs beaten with a Tbsp milk

Bring steak to room temperature and coat in s+p and oil.

Sear 2 mins on each side then refrigerate for at least an hour.

Over medium heat melt butter and add shallots, mushrooms, thyme, garlic s+p. Divide mixture into 8 portions.

Place each portion on the middle of a pastry square with 1/2 inch on each side. Place the chilled steak on top and fold opposite corners over the steak, overlapping them. Seal with egg wash.

Place seal side down on a baking tray and repeat with all 8. Refridgerate for at least an hour and upĀ  to a day.

When ready to bake, brush with remaining egg wash. Bake at 230 degrees for 15-20 minutes.

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