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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.

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Preparation Time


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Cooking Time


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• 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



  1. Preheat oven to 200°C.
  2. Heat oil in a pan and fry the onion until soft.
  3. Add the Mushrooms, and fry until most of the liquid has reduced (approx. 15 min).
  4. Add garlic and parsley.
  5. Season to taste.
  6. Remove from the heat and allow to cool to room temperature.
  7. Add pâté to the mixture, once cooled.
  8. Dust your work surface with flour, and roll out the pastry.
  9. Spread the mushroom mixture on the pastry, leaving approx 2cm open around the edges.
  10. Brush the edges with the egg.
  11. Place the raw prime steak on top of the mushroom mixture and roll, till the meat is covered.
  12. Place on oven tray, and brush the top with the remainder of the egg mixture.
  13. Bake for 40 min. Let the Wellington rest for 10 min before serving in thick slices.

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