Ingredients 500 g Cup Mushrooms, chopped 1/3 cup Olive Oil 1 1/2 kgColes Whole Beef Fillet 100 g Butter 1 Onion, finely chopped 2 Garlic Cloves, finely chopped 1 tsp Thyme Leaves 375 g block Frozen Puff Pastry, thawed 100 g Sliced Prosciutto, from the deli 1 Egg, lightly beaten 1/4 cup Coles Brand Traditional Instant Gravy Powder 1 cup Boiling Water 1 tsp Horseradish Cream Add to Shopping List Method 1. Process mushrooms in a food processor until finely chopped. 2. Heat 1 tbsp oil in a frying pan over high heat. Cook beef, turning, for 5 mins or until browned. Transfer to a wire rack over a tray to cool. 3. Heat butter and remaining oil in the frying pan on high. Cook onion and garlic for 2-3 mins or until onion softens. Add mushrooms and cook, stirring occasionally, for 15 mins or until soft and very dry. Stir in thyme. Cool. 4. Roll out pastry on a lightly floured surface to a 3mm-thick rectangle. Lay the prosciutto on the pastry, overlapping slightly. Spread mushroom over prosciutto. Remove string from beef, if tied, then lay the beef on the mushroom. Brush the edges of pastry with egg and fold over to enclose beef. Press edges to seal, and tuck under to form a parcel. Place on a baking tray. Brush all over with egg wash. Chill for 20 mins. 5. Preheat oven to 220°C or 200°C fan. Bake for 20-25 mins for rare (see tip) or until puffed and golden. Rest for 10 mins before slicing. Combine the gravy powder and boiling water in a heatproof jug. Stir in the horseradish cream until well combined. Serve with beef wellington.
Posted on: Wed, 10 Jul 2013 06:52:52 +0000
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