- Cooking oil spray
- 650g beef fillet
- 1 small onion, chopped
- 200g chestnut mushrooms, finely chopped
- 1 garlic clove, crushed
- 3tbsp brandy
- 1tbsp balsamic vinegar
- 1tsp cornflour
- 320g light puff pastry sheet
- 1 egg, beaten
- 1tsp poppy seeds
- 480g sugar snap peas, steamed, and 900g mashed potato, to serve
- Heat the oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper. Put a non-stick frying pan over a medium heat and spray with oil, then add the beef and brown all over. Set aside for 20 min to rest and cool.
- Meanwhile, spray the pan with more oil, then fry the onion over a medium heat for 5 min or until soft. Add the mushrooms and garlic and stir-fry over a high heat for 6–8 min until soft. Add the brandy and vinegar and cook until evaporated. Take off the heat and stir in the cornflour.
- Lay the pastry sheet on the prepared baking tray and brush with a little of the egg. Spread half the mushroom mixture down the middle of one half of the pastry, in the shape and size of the beef. Put the beef on top, then spoon over the remaining mushroom mixture and press to coat. Fold over the naked pastry half and pinch the edges together to form a parcel. Trim any excess pastry, leaving a 3cm border around the beef.
- Brush the top of the pastry with a little more egg, then sprinkle with the poppy seeds. Cook in the oven for 25 min for medium-rare (add 10 min for medium to well-done). The pastry should be golden when the meat is cooked – if it’s browning too quickly, cover with a sheet of foil.
- Set the wellington aside to rest for 15 min, then slice and serve with the steamed sugar snap peas and the mashed potato.
Nutrition per serving
Read more on how we calculate nutrition.
473 33.6g 15.9g 6.8g 5.6g 5.6g 0.6g 106mg 47.2g 4.5mg