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- Beef Wellingtons with leeks
Beef Wellingtons with leeks
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Make individual beef Wellingtons for a special Sunday lunch treat. Quick and easy, these delicious leek-flavoured ones are ready in under an hour
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Serves: 4
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Prep time: 30 mins
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Cooking time: 20 mins
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Total time: 50 mins
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Skill level: Bit of effort
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Costs: Splashing out
Ingredients
Serve with nice and crispy roast potatoes
- 4 slices parma ham
- 500g tail end fillet of beef
- 500g puff pastry
- 500g leeks, finely chopped
- 1 bay leaf
- 25g butter
- 4x 15ml tbsp water
- 2 x 15ml tbsp creamed horseradish
- 1 egg for glazing
- Generous pinch ground black pepper
Method
- Gently sweat the shredded leek and bay leaf in the butter for about 5 minutes to soften. Add the water, cover and cook gently for a further 2-3 minutes. Stir in the horseradish and pepper and whiz in a processor until smooth. Set aside until cold.
- Divide beef fillet into 4 even pieces. Spread the cooled leek mixture onto the Parma ham slices and wrap one around each beef fillet.
- Divide pastry into four. Roll each out into an oblong about 2 times the size of the beef fillet. Brush with egg glaze and bring pastry up over the beef and seal neatly into a parcel. Place sealed side downwards onto a baking sheet lined with baking parchment. Chill for 30 minutes.
- Pre-heat oven to 220ºC/425ºF/Gas Mark 7 then cook for 15-20 mins.
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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