Best Steak Wellington Recipes

STEAK WELLINGTON

Steps:

• Preheat 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.
• Cut the steak into two 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.
• 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 £1 coin. Place a piece of steak, pate-side down, in the centre of each half.
• 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 folds 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.

PHILLY CHEESE STEAK WELLINGTON

Steps:

• Remove fat and slice the steaks into strips as thin as possible
• season well with salt and pepper and pan fry or grill for 2-3 minutes siring the meat constantly until all slightly browned.
• lay out the Prosciutto overlapping to make a large square, cover with the pate, then add the cooked steak to the middle of the Prosciutto square in a rectangle shape, leaving enough space around the edges to fold over the steak and make a parcel.
• Roll out one puff pasty sheep and place the package in the middle, cover with cheddar cheese, then lay the second sheet over the top, tuck it in tightly, then cut the excess pasty away leaving a 2 inch border, crimp the border with the back of a teaspoon until crimped all the way around.
• Lightly beat the egg, then brush the pastry with the egg wash.
• bake in the oven for 25 minutes on 200c or 180c for fan assisted ovens.