The fillet steak used to make Beef Wellington, an English-style steak meal, is coated with pâté (often foie gras pâté) and duxelles, wrapped in shortcrust pastry, and baked. To keep the meat moist and avoid soggy, some recipes call for wrapping the covered meat in prosciutto or dry-cured ham.
It is possible to wrap and bake a complete tenderloin before slicing it into sections for serving or to slice the tenderloin into individual portions first.
Ingredients
- 2 x 375g packs Ready Rolled Puff Pastry
- 125g Chestnut Mushrooms, finely chopped
- 70g Ricotta Cheese
- 1 Clove of Garlic
- 1 Small Onion, finely diced
- 5g Fresh Thyme, finely chopped
- 10ml Soy Sauce
- 20g Salted Butter
- 10ml Olive Oil
- 1 Slice of Brown Bread
- 1 Medium Egg, beaten
- Sea Salt and Black Pepper
- 6cm Round Pastry Cutter
- 8cm Round Pastry Cutter
- Baking Trays
Instructions
Pre-heat the oven to 180°C/350°F/Gas Mark 4.
Meanwhile, sauté the onions, butter and olive oil in a large frying pan, until softened but not brown.
Peel and mince the garlic and add to the onions.
Add the mushrooms to the pan and cook for a couple of minutes.
Add the ricotta cheese, thyme and the soy sauce. Make breadcrumbs and add to the pan.
Add seasoning and mix well, then allow to cool.
Unroll the pastry sheets and cut 16 holes with each cutter.
Put the smaller pastry discs onto slightly oiled baking sheets.
Divide the mushroom mix between them, leaving a little edge of pastry without filling.
Put a little whisked egg on this pastry edge.
Top them with the larger pastry discs and gently press the pastry around the filling make a slash on the top of each pie with a sharp knife.
Brush the tops with some of the egg and bake in the oven for 15 minutes, until they rise and look golden.
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