Beef wellingtons subsequent to port sauce

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To begin considering this recipe, we must first prepare a few ingredients. You can have Beef wellingtons subsequent to port sauce using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Beef wellingtons subsequent to port sauce:

1. 2 tbsp olive oil
2. 40g butter
3. 4 eschalots, peeled, thinly sliced
4. 500g button mushrooms, thinly sliced
5. Salt & freshly dome black pepper
6. 6 (about 150g each, 2cm thick) beef fillet steaks
7. 6 sheets (25 x 25cm) ready-rolled make known pastry
8. 1 egg, lightly whisked
9. 250ml (1 cup) port
10. 20g chilled butter, extra, diced

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Steps to make Beef wellingtons subsequent to port sauce:

1. Preheat oven to 200°C. Line a baking tray taking into consideration non-stick baking paper. Heat half the oil later than gone the butter in a frying pan exceeding medium heat until butter is foaming. buildup be credited next eschalots and cook, stirring, for 2 minutes or until brown. buildup heat to high. buildup be credited in the same way as mushrooms and cook, stirring occasionally, for 5 minutes or until tender. remove from heat and season subsequent to salt and pepper. Set aside for 15 minutes to cool.
2. Meanwhile, heat the surviving oil in a medium frying pan on the subject of with reference to height of higher than high heat. grow steaks and cook for 1 minute each side or until brown. Season as soon as salt and pepper and set aside for 15 minutes to cool.
3. Top steaks taking into account mushroom mixture. Cut pastry sheets into 17 x 21cm rectangles and reserve offcuts. Place pastry rectangles exceeding mushroom mixture. Fold pastry deadened to enclose beef. Trim excess pastry. Place beef wellingtons, seam-side down, in this area prepared tray. Use a rough knife to cut leaf shapes from reserved pastry and arrange concerning peak of wellingtons. Brush pastry in the manner of egg. Bake in preheated oven for 15 minutes for medium or until pastry is golden brown and puffed. cut off surgically sever from oven and set aside for 5 minutes to rest.
4. Meanwhile, place port in a saucepan over medium-high heat and bring to the boil. shorten heat to medium and simmer for 20 minutes or until shortened to 80ml (1/3 cup). Gradually mix up in new butter, 1 cube at a time, until the butter melts and is without difficulty combined. cut off from heat. Taste and season in the impression of salt and pepper.
5. support wellingtons not far off from a platter taking into account sauteed leek & bacon and port sauce.

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