Beef Wellington, something I cook very rarely but absolutely love!  This one is a basic version, there are others that have you making pancakes etc. I’ve done all that before and I think the fillet should just be the star of the show, plus it’s easier.

For the Wellington

• 1 Fillet Steak
• 1 Sheet Puff Pastry
• Salt and Pepper
• Garlic Powder
• 1 Egg

For the Sauce

• 100ml Red Wine
• 100ml Beef Stock
• ½ Red Onion
• 1 tbsp Balsamic Vinegar

Right then a while before, season your steak well and heat a pan with a little oil.  Once the pan is hot, sear the steak on all sides and then leave to go cold.  When it has gone completely cold, wrap in the puff pastry.

You can leave it in the fridge until you need it. When ready to cook, beat the egg and wash the pastry with it. Sprinkle some salt over the wellington and bake in the oven at 200c until the pastry is golden and crisp.

While that’s in the oven, finely chop the onion (you can blend it if you like). In a saucepan sauté the onion and then add the stock and wine. Reduce this by half and add the balsamic. Leave this to one side and you can prep your veg. For mine I went for carrots, wild mushrooms, asparagus and tenderstem, but you can use whatever you like. Once everything is ready, plate up and enjoy!

PG