Ingredients

Steps

• Pulse 55g of steak, mushrooms, garlic, and cream in a food processor until a smooth paste forms.
• Roll out the pastry and spread half of the mushroom mixture over the surface.
• Brush the remaining steak with olive oil and sear in a hot pan for 2 minutes per side.
• Place the seared meat on the pastry and cover with the remaining mushroom mixture.
• Fold the pastry over the meat to seal and brush with the beaten egg.
• Bake on a sheet for 12-15 minutes until the pastry is golden-brown and crisp.
• Slice and serve the Wellington.