Special steak Wellington

Special steak Wellington

Cooking can be a labour of love, but making this impressive dish is easy.

By , 21 September 2015
Special steak Wellington
  • Ready in: 50 mins
  • Serves: 2
  • Price: £5.60 per serving
Nutritional Info
Each 362g serving contains
  • Fat high
    47.6g
    68%
  • Saturates high
    20.3g
    101%
  • Sugars low
    1.6g
    2%
  • Salt med
    1.7g
    28%
  • Energy 3567KJ 852KCAL
    43%
of your reference intake.
Typical energy values per 100g: 985kJ/235kcal.
Ingredients
  • 50g mushrooms, chopped
  • 1 level tsp butter
  • 1 level tsp oil
  • 300g Asda Extra Special Beef Fillet Steak
  • 50g Asda Brussels Pâté with Garlic
  • 250g Ready to Roll Puff Pastry
  • Flour, for rolling out
  • 1 medium egg, beaten
  • New potatoes, to serve
  • Chopped parsley, to serve
  • Courgette ribbons, to serve
  • Carrot ribbons, to serve
Method
  • Pre-heat 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 2 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 one pound 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 fold 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.