Fillet is the king of all red meat cuts, and it is no different with…
Ostrich Wellington
Ostrich Wellington
Wellington is a classic steak dish and perfect for a Christmas table! The liver pâté and mushroom spread add a tasty surprise to a traditional dish.
Preparation Time
20min
Cooking Time
60min
Servings
6
INGREDIENTS
• 1 prime steak
• salt & pepper
• 2 cloves garlic, puréed
• 1 cup mushrooms, chopped
• 1 onion, chopped
• 45 ml fresh parsley, chopped
• 30 ml butter
• 100 ml liver pâté
• a little flour for dusting
• 1 roll puff pastry, thawed if frozen • 1 egg, beaten
DIRECTIONS
METHOD:
- Preheat oven to 200°C.
- Heat oil in a pan and fry the onion until soft.
- Add the Mushrooms, and fry until most of the liquid has reduced (approx. 15 min).
- Add garlic and parsley.
- Season to taste.
- Remove from the heat and allow to cool to room temperature.
- Add pâté to the mixture, once cooled.
- Dust your work surface with flour, and roll out the pastry.
- Spread the mushroom mixture on the pastry, leaving approx 2cm open around the edges.
- Brush the edges with the egg.
- Place the raw prime steak on top of the mushroom mixture and roll, till the meat is covered.
- Place on oven tray, and brush the top with the remainder of the egg mixture.
- Bake for 40 min. Let the Wellington rest for 10 min before serving in thick slices.
Related Posts
