I don’t particularly like puff pastry — so I’ve done my own version of Beef Wellington, which is a little simpler than the original recipe.
Serve with my Chantenay Carrots — the most carrot-y carrots in the world.
STEP BY STEP
Making the dough
Make the dough exactly as per the Tarte Flambée recipe. Prepare the filling while the dough is resting.
Slice the mushrooms very thinly with a sharp knife
Slide the onion into very thin slices
Add 25g of butter into a frying pan and pan-fry the mushroom and onion on low heat until they brown — they will go through a soggy phase, let them cook through, stirring occasionally.
When the mushrooms are almost done, add the crushed garlic, a sprinkle of thyme, and give it another couple of minutes. Take the mushrooms off the heat once they have browned and there is little liquid left.
Place the mushrooms in a bowl to cool down while you prepare the steaks
On a medium heat — add a small amount of oil to a frying pan and fry the steaks until they’re cooked to your liking (I flip the steaks 4 times, 2-3 mins each time).
Add a bit of salt and pepper to taste and set them aside to cool.
Constructing the dish
Roll out the rough into a long strip as per the photo that is just a littler wider than the steaks
Place one steak to its side
Top of with some of the mushroom mixture on top, and some to its side - towards the inside of the pastry
Top with the other steak
Pinch the dough around the steak, then roll it over as per the photos, making a small parcel. Crimp the dough so it’s sealed.
Prick all over the top with a fork so the steam can come out during cooking.
Place in the oven at 220ºC for about 15-20 mins. Apply some milk or egg-wash over the pastry 5 mins before it’s finished cooking if you want a nice brown colour.
Slice into thick slices (this will make about 5-6 slices) and serve with vegetables — I recommend mashed potatoes and Chantenay Carrots.
For 2 (hungry) people.
For the dough
250g wholewheat or 00 flour
250-300 mL hot water
50-80mL rapeseed (preferred) or vegetable oil
For the filling
200g-300g wild or woodland mushrooms (fresh)
2 fillet steaks
a few glugs for amontillado dry sherry, or white wine
25g salted butter
1 clove of garlic, crushed
freshly ground pepper