Spiced beef Wellingtons
These easy beef Wellingtons make an impressive dish and are perfect for a special meal for 2.
Serves: 2
Preparation time: 20 minutes
Cooking time: 20 minutes
Cooling time: 5-10 minutes (resting)
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You will need
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground coriander
- 300g British beef rump steak
- 2 tablespoons mushroom pâté
- 375g ready rolled puff pastry, cut into 2 squares
- 1 medium British free range Woodland egg, beaten
- 250g pack cooked beetroot, cut into wedges
- 200g young leaf spinach
Recipe Information
Step by step guide to making Spiced beef Wellingtons
- Preheat the oven to 220ºC, fan 200ºC, gas mark 7. Rub the spices into the steaks and season with black pepper.
- Place a steak in the middle of each pastry square. Top with the mushroom pâté. Brush the edges of the pastry with the egg and then fold it over the steaks to make a parcel, trimming the excess. Place on a baking tray, folded side down, and chill for 10 minutes.
- Place the beetroot wedges on a baking tray and scatter with the thyme. Season with black pepper.
- Brush the Wellingtons with egg and cook for 13 minutes, for medium-rare, or 20 minutes for well-done. Roast the beetroot at the same time, on the shelf below.
- Allow the Wellingtons to rest for 5-10 minutes. Toss the spinach through the roasted beetroot and serve alongside the Wellingtons.
Summary of customer ratings and reviews
Nutritional information for Spiced beef Wellingtons
Nutritional information for Spiced beef Wellingtons
Nutrition type | per serving |
---|---|
Calories | 640 kcal |
Total Fat | 31.6g |
Saturated Fat | 13.9g |
Salt | 0.63g |
Sugar | 11.4g |
This recipe is:
- No nut products
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65p
26p/100g
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