Monday, July 2, 2012

Beef Wellington

Made this for my lovely OH's birthday the other night. Its his favourite meal and I wanted to make it for him and also one for me thats WW friendly. Apart from mine being much smaller than his (still very filling) - he still got the lower fat ingredients and he thought it was lovely.
I will put the recipe for one portion but the mushroom duxelles is enough for 4. Anyway here goes will do the recipe for the duxelles first:

Makes enough to 4-5 wellingtons

200g mushrooms (chestnut work best but button will do)
1 shallot
1tsp fresh thyme
100ml white wine
2tbsp weight watcher cream
Low cal butter spray

Blitz the musrooms in a food processer until very finely chopped - wrap in either a tea towel or some kitchen paper and squeeze out the excess moisture.
Blitz the shallot in the food processer until very finely chopped. Spray a frying pan with the low cal butter spray and when heated add the shallots. Fry over a medium heat until softened.
Add in the mushrooms and cook for about 3 more minutes. Stir through the thyme and cook for 1 more minute and then add the wine. Cook until this has reduced down and most of the liquid is gone. Stir through the cream and season to taste. Set aside to use for the wellington.

Serves 1
PP per portion 15

85g tesco low fat puff pastry sheet - 8pp
150g fillet steak - 6pp
2tbsp mushroom duxelles - 1pp
1tsp mustard (dijon or english works best)
egg white wash

Heat a frying pan to a very high heat and seal all sides of the steak. Cool and wrap in clingfilm and chill for up to 2 hours.
When this is ready, cut the pastry into a shape that will be easy to wrap around the shape of the steak you have. Spread the mustard onto one side of the pastry the same size and shape area as the steak, and place the mushroom mix on top of this. Place the steak on top and wrap and seal the pastry. Brush with the egg white wash.

The recipe I followed said to cook at 200 C for 25-30 mins. When I did this the steak was well done, so in future I would cook it at a higher heat for less time, 220C for maybe 20 mins - take it out when the pastry looks well done and serve immediately. I like my steak closer to rare so adjust cooking time accordingly.

I served this with asparagus and roasted butternut squash and it was a very filling and indulgent dinner for 15pp - perfect for any special occasion or dinner party.

No comments:

Post a Comment