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- Step 1
Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Heat half the oil with the butter in a frying pan over medium heat until butter is foaming. Add eschalots and cook, stirring, for 2 minutes or until brown. Increase heat to high. Add mushrooms and cook, stirring occasionally, for 5 minutes or until tender. Remove from heat and season with salt and pepper. Set aside for 15 minutes to cool.
- Step 2
Meanwhile, heat the remaining oil in a medium frying pan over high heat. Add steaks and cook for 1 minute each side or until brown. Season with salt and pepper and set aside for 15 minutes to cool.
- Step 3
Top steaks with mushroom mixture. Cut pastry sheets into 17 x 21cm rectangles and reserve offcuts. Place pastry rectangles over mushroom mixture. Fold pastry under to enclose beef. Trim excess pastry. Place beef wellingtons, seam-side down, on prepared tray. Use a sharp knife to cut leaf shapes from reserved pastry and arrange on top of wellingtons. Brush pastry with egg. Bake in preheated oven for 15 minutes for medium or until pastry is golden brown and puffed. Remove from oven and set aside for 5 minutes to rest.
- Step 4
Meanwhile, place port in a saucepan over medium-high heat and bring to the boil. Reduce heat to medium and simmer for 20 minutes or until reduced to 80ml (1/3 cup). Gradually whisk in extra butter, 1 cube at a time, until the butter melts and is well combined. Remove from heat. Taste and season with salt and pepper.
- Step 5
Serve wellingtons on a platter with sauteed leek & bacon and port sauce.
Pea & mint mash
You can prepare the mushrooms (step 1) up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 2, 1 hour before serving the main.