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 up  to a day.

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