Beef & Mushroom Wellington

Name: Beef & Mushroom Wellington with Filo Pastry, Mashed Potato, Green Beans & Gravy
Total time: 55 min
Yield: 2
Cuisine: British
Ingredients: 1 Red Onion; 1 packet Filo Pastry; 300 g Beef Eye Fillet Steak; 1 sachet Gravy Granules; 1 packet Button Mushrooms; 1 packet Rosemary; 1 packet Green beans; 1 packet Worcestershire Sauce; 2 packet Potato; 2 Garlic

with Filo Pastry, Mashed Potato, Green Beans & Gravy

Get up to $175 off

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 green beans, it’s a festive feast that brings warmth and cheer to your table!

Allergens:

Gluten

•Wheat

•Soy

•Fish

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

Total55 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

1 packet

Filo Pastry

300 g

Beef Eye Fillet Steak

1 sachet

Gravy Granules

1 packet

Button Mushrooms

1 packet

Rosemary

1 packet

Green beans

1 packet

Worcestershire Sauce

2 packet

Potato

Garlic

Nutrition Values

Calories512 kcal

Energy (kJ)2140 kJ

Fat12 g

of which saturates4.4 g

Carbohydrate56.8 g

of which sugars7.8 g

Dietary Fibre7 g

Protein41.5 g

Cholesterol88.5 mg

Sodium720 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• See 'Top Roast Tips'! (bottom 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 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.

• 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.

• On a lined oven tray, evenly stack 5 sheets of filo pastry, brushing with melted butter between each layer (two separate stacks for 4 people). • Place half the mushroom mixture in the centre. Top with steak and remaining mushroom mixture 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.

• Meanwhile, bring a medium saucepan of water to the boil. Peel potato and cut into large chunks. Trim green beans. • Cook potato in boiling water for 6 minutes. Place a colander or steamer basket on top and add green beans. • Cover and steam until beans are tender, and potatoes are easily pierced with a fork, another 7-8 minutes. • Transfer green beans to a bowl. Season and cover to keep warm. Drain potatoes and return to saucepan. Add the milk, remaining butter and a pinch of salt and mash until smooth.

• 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.