Beef & Mushroom Wellington
with Filo Pastry, Mashed Potato, Green Beans & Gravy
If you can’t pull together a show-stopping feast at Christmas, when can you? Introducing the star of tonight’s menu, our beef and mushroom wellington! Wrapped in flaky filo pastry and served with a rich worcestershire gravy, creamy mashed potatoes, and tender steamed asparagus, it’s a festive feast that brings warmth and cheer to your table!
We’ve replaced the green beans in this recipe with asparagus due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
button mushrooms
½
Onion
2 clove
garlic
2 sprig
rosemary
1 packet
Premium Fillet Steak
1 packet
filo pastry
(Contains Gluten; )
2
potato
1 bunch
asparagus
1 sachet
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
1 packet
Worcestershire sauce
(Contains fish, Gluten, Soy; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
60 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
½ cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• See 'Top Steak Tips' (below left)! Preheat oven to 240°C/220°C fan-forced. • Finely chop button mushrooms, onion (see ingredients) and garlic. Pick and finely chop rosemary. Whisk the egg. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add mushrooms and onion and cook until browned and softened, 8-10 minutes. • Add garlic and rosemary, and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season to taste.
TIP: Rosemary has a strong flavour, add less if desired!
• In a small microwave-safe bowl, place half the butter and microwave in 10 second bursts until melted. • Return frying pan to high heat with a drizzle of olive oil. Season premium fillet steak all over, then add to hot pan. • Sear steak until browned, 1 minute on all sides. Transfer to a plate.
• Evenly stack 5 sheets of filo pastry and brush with melted butter between each layer. Place on a lined oven tray (two separate stacks for 4P). • Place half the mushroom mixture in the centre. Top with steak and remaining mushroommixture then carefully fold pastry edges over, rolling to make a log. Lightly score in a criss cross pattern and brush with beaten egg. • Roast wellington for 20-25 minutes for medium or until cooked to your liking.
• While wellington is cooking, bring a medium saucepan of water to the boil. Peel potato and cut into large chunks. • Cook potato in boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk, remaining butter and a pinch of salt and mash until smooth. • While the potatoes are boiling, trim ends of asparagus. Wipe out and return frying pan, to medium-high heat with a drizzle of olive oil. • Cook asparagus until tender, 5-6 minutes. Add a dash of water to pan to help asparagus cook.
• Meanwhile, boil the kettle. • In a medium heatproof bowl, combine gravy granules, Worcestershire sauce and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Season with pepper.
• Slice beef and mushroom wellington. • Divide wellington, mashed potato and steamed green beans between plates. • Pour over Worcestershire gravy to serve. Enjoy!