Events and Celebrations

Individual Beef Wellingtons

cook 30 mins
  • 4 thick beef tenderloin steaks
  • 5 tablespoons mushroom pâté
  • 4 slices of prosciutto
  • 2 × 375 g (12 oz) packs ready-rolled puff pastry
  • 1 egg, beaten
  • oil, for greasing
  • 4 thyme sprigs
  • salt and pepper
  • sugarsnap peas
  • roasted new potatoes
  • Place a heaped tablespoon of pâté on each steak and then wrap in a prosciutto slice.
  • Cut each pastry sheet into 2 squares and brush with a little egg. Place a steak in the centre of each, fold over the corners of the pastry and tuck together to seal.
  • Place the pastry parcels, seal side down, on a lightly greased baking sheet, brush the tops with a little more egg and top with a sprig of thyme. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–15 minutes until the pastry is puffed and golden. Serve with sugarsnap peas and roasted new potatoes.
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