7 Ways
By Jamie Oliver
Beef Wellington for 2
Puff pastry, spinach pancakes & mushroom pâté
1 hr 30 mins
Not Too Tricky
serves 2
Recipe From
Ingredients
1 red onion
250g mixed mushrooms
1 x 230g higher-welfare fillet steak
olive oil
½ a bunch of thyme (10g)
2 large free-range eggs
1 mug of plain flour, plus extra for dusting
100g baby spinach
1 x 320g sheet of all-butter puff pastry
Method
- Peel the onion and roughly chop with the mushrooms.
- Put a 30cm non-stick frying pan on a high heat. Season the steak with sea salt and plenty of black pepper and rub with 1 teaspoon of olive oil. Turning with tongs, sear the steak all over for 2 minutes in total, then remove to a plate.
- Return the pan to a medium heat with the onion and mushrooms. Strip in the thyme. Cook for 15 minutes, or until soft, stirring regularly.
- Blitz in a food processor until spreadable, season to perfection, and remove.
- Blitz 1 egg, the flour, spinach, a pinch of salt and 1 mug of water in the processor until smooth.
- Put your pan back on a medium heat, rub with oil, then pour in a thin layer of batter. Cook for 1 minute on each side without colour. Tip on to a plate to cool. Cover the leftover batter and chill for breakfast or brunch.
- Preheat the oven to 220°C. Sit your pancake on a large sheet of clingfilm. Evenly spread over the mushroom pâté. Place the steak in the centre, then gather up the clingfilm and twist into a parcel.
- Sit the wrapped steak (clingfilm discarded) on the pastry, 2cm from one side. Eggwash all the pastry, then fold and mould the excess over the wrapped steak, leaving a pastry border around it.
- Trim to 2cm, pinch the edges to seal, eggwash, and decorate with the trimmings, if you like.
- Cook on the bottom of the oven for 25 minutes, or until the pastry is golden on top and crispy underneath, for blushing, juicy beef. Rest for 2 minutes, then serve.
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