Mini Festive Fillet Steak Beef Wellingtons
with Roasted Potatoes, Honey Glazed Carrots, Sprouts and Red Wine Jus
What's Christmastime without a traditional roast? Simply follow our step-by-step instructions for these Mini Festive Fillet Steak Beef Wellingtons and you'll have a feast worth gathering the family for.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
21 Day Aged British Fillet Steaks
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
120 grams
Sliced Mushrooms
1 unit(s)
Echalion Shallot
1 sachet(s)
Dried Thyme
450 grams
Potatoes
2 unit(s)
Carrot
200 grams
Brussels Sprouts
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
Not included in your delivery
1 tbsp
Honey
1 unit(s)
Egg
200 milliliter(s)
Water for the Jus
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks and puff pastry from your fridge to allow them to come up to room temperature.
Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: You want the oil to be hot so the steaks sear properly - heat for 2-3 mins before you add the steak.
Once hot, lay the steaks into the pan and fry until the meat is sealed, 1 min on each side.
Once cooked, transfer to a board to rest for a few mins. TIP: If the steak has any fat, trim it off. Keep the pan with all the oils to use later. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
While your steaks rest, chop the mushrooms as finely as you can. Halve, peel and finely chop the shallot into small pieces. Return the (now empty) frying pan to medium-high heat.
Once hot, add the mushroom, shallot and dried thyme to the pan and cook, stirring occasionally until browned and all the moisture from the mushrooms has cooked off, 7-8 mins. Season with salt and pepper.
Once cooked, transfer to a plate lined with kitchen paper and set aside to cool.
While the mushrooms are frying, chop the potatoes into 2cm chunks (no need to peel). Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the potatoes onto one side of a large baking tray. Add the carrots onto the other side. Drizzle both with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Roast on the middle shelf until golden, 30-40 mins. Turn halfway through and drizzle the honey (see pantry for amount) over the carrots.
Meanwhile, trim the Brussels sprouts and halve through the root. Cut the puff pastry (see ingredients for amount) into equal-sized rectangles (2 per person).
Once the mushrooms and steaks have cooled, crack the egg (see pantry for amount) into a medium bowl and whisk.
Pat the seared steaks dry with a paper towel and brush over the Dijon mustard. Place your steaks in the centre of two of the pastry rectangles. Top with the mushrooms. Dampen the edges with a little water.
Gently lay the remaining pastry rectangles on top of each Wellington and enclose the pastry around the steaks, ensuring the pastry sticks directly onto the steaks tightly.
Gently press the edges down with the back of a fork to seal the Wellingtons. Using a sharp knife, cut a 1cm border around the steak to remove the excess pastry. Brush the Wellingtons with the beaten egg.
Carefully transfer the Wellingtons to a lined baking tray. Bake on the top shelf of your oven until the pastry is golden, 20-25 mins.
In the meantime, wipe out the pan used for the mushroom filling.
Pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Allow the sauce to bubble and thicken, stirring regularly, 10-12 mins. Set aside and cover to keep warm.
Meanwhile, heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Once hot, add the sprouts to the pan and season with salt and pepper. Stir-fry until starting to brown, 3-4 mins.
Once browned, add a splash of water to the sprouts and immediately cover with a lid or some foil. Allow to cook until tender, 4-5 mins.
When everything's ready, share your beef Wellingtons between your plates.
Serve the sprouts, carrots and roasted potatoes in separate side dishes. Pour your gravy into a small jug for serving.
Enjoy!
