Beef Wellington with Mushrooms

Name: Beef Wellington with Mushrooms
Yield: 2
Ingredients: 4 tbsp butter; 2 fillet steaks; 2 shallots; 500g mushrooms; 1 sprig of thyme; 1 clove garlic; 4 squares of puff pastry; 1 egg

Although the history of Beef Wellington remains a little unclear, common consensus is that the dish first hit the scenes upon the celebration of Arthur Wellesley's (you guessed it, the Duke of Wellington) triumph during 1815's Battle of Waterloo.

Ingredients

4 tbsp butter

2 fillet steaks

2 shallots

500g mushrooms

1 sprig of thyme

1 clove garlic

4 squares of puff pastry

1 egg

Step by Step

1
Heat 3 tablespoons of butter on a pan over medium-high heat
2
Once the pan starts smoking place steaks onto the pan. Cook both sides for 2 minutes until golden brown and then set to one side.
3
Throw shallots, garlic, mushrooms and thyme into the the pan. Mix with the meat's frying fat and fry for 10 minutes.
4
Season with salt & pepper
5
Run the mix through a fine sieve and press it down firmly with the back of a spoon until all moisture is out.
6
Cool the mix and steak in the fridge for a minimum of 4 hours.
7
Lay out the two puff pastry squares on a baking sheet and add half the mushroom mix onto the dough.
8
Place a steak on each, sandwiched below the other half of the mushroom mix
9
Cover with the remainder of the puff pastry and gently press endges with a fork
10
Bake in the oven for 15 minutes until steaks reach an internal temperature of 58°C.