Beef Wellingtons with Mushroom and Mustard Sauce


serves: 2
1 tbsp olive oil
25 g butter
2 x 125 g pieces fillet steak
1 red onion, finely diced
125 g button mushrooms, diced
2 tsp wholegrain mustard
2 tbsp dry sherry
salt and freshly ground black pepper
340 g puff pastry, defrosted
150 ml red wine
2 tbsp single cream


1. Preheat the oven to 220°C, 425°F, Gas Mark 7.

2. Heat the oil and butter in a frying pan and quickly seal the steaks on both sides. Remove from the pan and allow to cool.

3. Add the onion and mushrooms to the pan and cook for 6-8 minutes, stirring occasionally. Stir in the mustard, sherry and seasoning, cook for a further 2 minutes and allow to cool.

4. Cut the pastry in half and roll out one piece on a lightly floured surface large enough to 'wrap' around one steak. Place a heaped 1 tsp of the mushroom mixture in the centre of the pastry top with the beef and place a further spoonful of the mixture on the beef.

5. Brush the edges of the pastry with water and with a sharp knife make cuts in from the corners. Wrap the pastry around the meat to seal completely and place seal-side down on a baking tray. Repeat to make two beef wellingtons. Make pastry leaves with any remaining pastry and stick on top with a little water. Brush with beaten egg and bake in the preheated oven for 20-25 minutes until risen and golden brown.

6. To make the sauce, add the wine to the remaining mushroom mixture and reduce slightly.

7. Stir in the cream and serve hot with the beef wellingtons.

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