Recipes
Special steak Wellington
Cooking can be a labour of love, but making this impressive dish is easy.
Cooking can be a labour of love, but making this impressive dish is easy.
(11 votes)
Cook: 50 Mins
Serves: 2
Price: £5.60 per serving
Nutritional Information
Each 362g serving contains
Energy
3566kj
852kcal
3566kj
852kcal
43%
Fat
47.6g
47.6g
High
68%
68%
Saturates
20.3g
20.3g
High
101%
101%
Sugars
1.6g
1.6g
Low
2%
2%
Salt
1.7g
1.7g
High
28%
28%
of your reference intake.
Typical energy values per 100g:
985kj/235kcal
Typical energy values per 100g:
985kj/235kcal
Ingredients
50g mushrooms, chopped
1 level tsp butter
1 level tsp oil
300g Asda Extra Special Beef Fillet Steak
50g Asda Brussels Pâté with Garlic
250g Ready to Roll Puff Pastry
Flour, for rolling out
1 medium egg, beaten
New potatoes, to serve
Chopped parsley, to serve
Courgette ribbons, to serve
Carrot ribbons, to serve
Method
1
Pre-heat the oven to 220C/200C Fan/Gas 7. Heat the butter and oil in a non-stick frying pan. Add the mushrooms, then gently fry over a medium heat, stirring occasionally, until they have shrunk and the juices run out. Continue to cook until all the juices have evaporated. Tip into a bowl to cool.
2
Cut the steak into 2 even-sized pieces. Heat the pan, add the steak and cook for a few seconds on each side to brown the outside; the meat should still be raw. Put on a plate and leave to cool.
3
Mix the pate with the cold mushrooms. Spread on top of the steaks. Cut the pastry in half and roll out to the thickness of a one pound coin. Place a piece of steak, pate-side down, in the centre of each half.
4
Dampen the edges of the pastry with a pastry brush, then fold over to enclose the steaks in neat parcels. Place the parcels on a baking sheet with the fold underneath. Brush with beaten egg, then bake for 18-20 minutes until golden. Serve with new potatoes sprinkled with chopped parsley and carrot and courgette ribbons.