Because it’s far less involved than a classic Beef Wellington, you can fool
your dinner guest into thinking you have been slaving away in the kitchen
Preparation time 10 Minutes
Cooking time 15 Minutes
2-3 tablespoons olive oil
2 cloves garlic finely chopped
1 shallot finely chopped
1 tablespoon fresh parsley chopped
1 beef stock cube
150g puff pastry sheets (pre-rolled)
125g button mushrooms finely sliced
2 x 175g medallions of beef fillet
Fewsprigs thyme and rosemary
Freshly ground salt and pepper
A dash of Truffle Oil (optional)
Preheat the oven to 200c, Gas Mark 6, 400f.
Heat 1tbsp of olive oil in a small pan on a medium heat, add the garlic and shallot
then cook for 1-2 minutes until soft and golden. Add half of the parsley and port
and boil until the liquid has reduced by half (this will look a little syrupy).
Use a saucer to cut out two circles of pastry and lay on a non-stick tray. Bake in
the oven for 12 minutes.
Dissolve the stock cube in 1 ⁄2 pint of boiling water and add to the pan with the
remaining port. Gently leave to simmer whilst preparing the rest of the dish.
Heat the butter in a small frying pan until just melted, add the mushrooms,
season with salt and pepper. Then cook gently until slightly soft in texture. Once
cooked add a drizzle of truffle or other flavoured oil and keep warm.
Place the remaining oil in a heavy ovenproof frying pan or skillet, heat until it’s just
about to smoke. Next, add the beef, allowing it to sear for 1-2 minutes. Season with
salt and pepper, then turn the fillet over using a pair of tongs. Sear again for 1-2
minutes and season. Add the thyme and rosemary and place in the preheated
oven for 6 minutes. Remove from the oven and allow to rest for 5-10 minutes in a
To Serve – Place the cooked pastry circles on two warm plates. Poke a hole in the
centre and fill the pastry with the warm mushroom mixture. Place the steak on the
pastry and pour over the sauce. Serve with seasonal vegetables