Beef Wellington With Beef and Mushroom Farce

Seared rump steak topped with a creamy mushroom and beef paste, wrapped in shortcrust pastry and baked until golden.

Dinner Beef Meat Pastry Mushroom

Estimated Nutrition

Calories

1412.5

kcal / serving

1412.5 kcal total

Carbs

64.1g

per serving

64.1 g total

Fat

102.4g

per serving

102.4 g total

Protein

58.2g

per serving

58.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

sheet

Shortcrust Pastry

Ready-made

Dairy

Double Cream

piece

Egg

Free-range, beaten

Meat

175

Rump Steak

Divided into 55g and 120g portions

NutsSeeds

clove

Garlic

OilsFats

Olive Oil

Vegetables

piece

Chestnut Mushroom

Method

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.