Here's our twist on an elegant British classic-individual beef wellingtons. We've added black pudding for even more decadence. Make ahead and pop them in the freezer so you can cook them for last minute entertaining.
Ingredients
2 x 170g Dukeshill grass-fed beef fillet steak
500g DukesHill BlackPudding
50g Chestnut Mushrooms
1 tsp Wholegrain Mustard
375g Ready Rolled Puff Pastry
1 egg
Vegetable oil
Method
1. Rub the steaks with a little oil and season with sea salt. Heat a frying pan until it’s smoking hot, then, using tongs, sear the meat all over to brown the outside. Set aside to cool completely.
2. Finely chop the mushrooms and place them in a bowl. Crumble in the black pudding and stir through the mustard until it's fully combined.
3.Slice the steaks in half, so you have four equal portions. Mould the black pudding mixture around the steaks and chill again while you roll the pastry out.
4. Roll the puff pastry on a floured surface until it’s 0.5cm thick, set aside a little for decoration before dividing the rest into four. Cut some pastry around a small vessel a little larger than a pint glass to form the base of the wellington. Place a chilled black pudding steak in the centre of the pastry, leaving a 2cm rim around the edge. Brush the rim with water. Fold the rest of the pastry portion gently to help pick it up, then drape it over the black pudding, forming a dome. Press the edges together before crimping or using a fork around the edges to seal the sides tightly. Then, make a small hole in the centre of the pastry, and score curved lines from the top to the bottom-taking care not to cut through. Repeat with all four wellingtons.
5. In a mug or small bowl, whisk the egg with a tiny dash of water until homogenised. Brush the pastry all over with egg wash (reserving any remaining egg for a second coating), then chill in the fridge for at least 30 minutes.
6. Egg wash again if you have any remaining, before placing in the centre of a preheated oven at 220c. After 20 minutes, use an instant-read thermometer inserted into the centre of the meat. It should read 54 degrees for medium rare. Allow the wellingtons to rest for 5 minutes before serving.
Here's our twist on an elegant British classic-individual beef wellingtons. We've added black pudding for even more decadence. Make ahead and pop them in the freezer so you can cook them for last minute entertaining.
Rub the steaks with a little oil and season with sea salt. Heat a frying pan until it’s smoking hot, then, using tongs, sear the meat all over to brown the outside. Set aside to cool completely.
Finely chop the mushrooms and place them in a bowl. Crumble in the black pudding and stir through the mustard until it's fully combined.
Slice the steaks in half, so you have four equal portions. Mould the black pudding mixture around the steaks and chill again while you roll the pastry out.
Roll the puff pastry on a floured surface until it’s 0.5cm thick, set aside a little for decoration before dividing the rest into four. Cut some pastry around a small vessel a little larger than a pint glass to form the base of the wellington. Place a chilled black pudding steak in the centre of the pastry, leaving a 2cm rim around the edge. Brush the rim with water. Fold the rest of the pastry portion gently to help pick it up, then drape it over the black pudding, forming a dome. Press the edges together before crimping or using a fork around the edges to seal the sides tightly. Then, make a small hole in the centre of the pastry, and score curved lines from the top to the bottom-taking care not to cut through. Repeat with all four wellingtons.
In a mug or small bowl, whisk the egg with a tiny dash of water until homogenised. Brush the pastry all over with egg wash (reserving any remaining egg for a second coating), then chill in the fridge for at least 30 minutes.
Egg wash again if you have any remaining, before placing in the centre of a preheated oven at 220c. After 20 minutes, use an instant-read thermometer inserted into the centre of the meat. It should read 54 degrees for medium rare. Allow the wellingtons to rest for 5 minutes before serving.
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