This beef wellington for two is absolutely epic, it tastes out of this world and the steak is “melt in the mouth”, while it requires a little more preparation than normal, but the reward is worth the labor.
Slow and steady wins the race with a beef wellington, making sure all the different parts are made and cooked to perfection before combining them all to a taste delight to be savored.
What should I serve with
Personally a nice fresh and crisp salad is perfect, but I know salad isn’t everyone’s thing. So try some roasted potatoes.
What if I don’t like… in Beef Wellington for two
Spinach pancake, this could be swapped out for parma ham/Prosciutto and wrapped in the same way as the pancake would have been.
Beef wellington is a tricky one to freeze and reheat due to it’s layers but proper storage, and you should be OK
Before storing the Beef wellington, you should slice it, this will allow it to cool quicker and also easier to reheat quicker.
Make sure you wrap your beef wellington in cling film or tightly in aluminum foil (airtight as possible ), then place it in an airtight container or one of those ziplock freezer bags (affiliate link), Date and label the bag or tub and you can keep it in the freezer for up to three months.
Preheat your oven to 395F/200C
line a backing tray with parchment and unwrap your beef wellington straight from the freezer. By letting it defrost you won’t run the risk of the pasty becoming soggy.
Warm in the oven for 15min or until the beef wellington is heated through.
Serve and enjoy
the steak is “melt in the mouth”, while it requires a little more
preparation than normal, but the reward is worth the labour.
- 1 red onion.
- 250 g portabello mushrooms.
- 1 250g Fillet steak.
- 10 g of fresh thyme stripped off the stems.
- 2 large eggs.
- 1 cup of flour.
- 1 cup of water.
- 120 g of fresh baby spinach.
- 1 sheet of puff pastry approx 320g.
- Peel and slice the onion, slice the mushrooms and put to one side.250 g portabello mushrooms., 1 red onion.
- Put a pan on high heat, add a splash of olive oil and while it heats up
season the steak with plenty of salt and black pepper, then sear the steak
all over for 2 min, then return to a plate.1 250g Fillet steak.
- Return the same pan to the heat and fry the onion, mushrooms and the thyme till soft (about 10 minutes)250 g portabello mushrooms., 10 g of fresh thyme, 1 red onion.
- Once the onion and mushrooms are cooked allow to cool for a few moments then blend in a food processor till smooth enough to spread, season to perfection with salt and pepper. Then place in a bowl
- After cleaning the food processor, Blend 1 egg, spinach, a healthy pinch of salt, and the flour and water. Blend to form a smooth batter.2 large eggs., 1 cup of flour., 1 cup of water.
- Preheat the oven to 200°C / 392°F.
- After cleaning the pan and adding another splash of olive oil and putting the pan back on the heat again and add some spinach batter to the pan and make a “pancake”, cooking for 1 minute each side or till cooked but still soft.
- Place the “pancake” on a sheet of cling film and spread the mushroom pate over the “pancake” then place the steak in the center of the “pancake”.
- Lay out the pastry out then pull the edges of the cling film together and twist in to a parcel then place the parcel on the pastry while removing the cling film 3 cm from the edge at one side.
- Take an educated guess as to how much pastry will be required to cover the steak and slice off the excess, keeping it to one side for decoration (if required). Using the remaining egg wash the pastry and fold the pastry over the steak and pressing down on the edges to steal
- transfer to a roasting tray. Egg wash the top and sides of the parcel.
- (optional) using a knife to score the leftover pastry in a pattern of your choosing and egg wash, this also and place on top of the parcel.
- Place in to the oven for 25 / 30 minutes, or until the pastry is golden.
I personally like this with roasted new potatoes or a nice fresh crispy salad.