Beef Wellington Vol Au Vents
Wine match suggestion: Pinot Noir
Serves 6 / Prep 25 minutes / Cook 20 minutes
For a vegetarian version add slices of roasted portobello mushroom instead to the beef.
Ingredients
•200g eye fillet
•Salt, pepper & Olive oil
•40g butter
•2 shallots or 1 onion, very finely chopped
•2 sprigs thyme
•150g Swiss brown mushrooms, sliced
•2 tablespoons flour
•250ml vegetable or beef stock
•3 tablespoons cream
•6 large (85mm) vol au vent case
•1 egg, beaten, optional
•50g Spinach, steamed to wilt
Method
- Heat the oven to 200C.
- Season eye fillet with salt and pepper and rub with a little oil.
- Heat a frying pan to hot and cook to your liking, this will depend on the thickness of you piece of steak. Set aside to rest.
- Add the butter to the pan and melt over a medium heat. Add the shallots and a sprinkle of salt and cook for 5 minutes. Add the mushrooms and thyme and cook 5 more minutes. Stir in the flour and cook, stirring for 1 minute. Stir in the stock and stir until thickened, about 3 minutes, then finally stir in the cream. Set aside
- Place the vol au vent cases on an oven tray and heat in the oven for 2-3 minutes. (If you would like to glaze them, brush with egg before heating).
- Using a fork or slotted spoon, scoop out the mushrooms and fill the cases, leaving the sauce to pour over (discard the thyme stalks).
- Thinly slice the steak and arrange in the vol au vent with a little spinach. These can be kept hot in the oven for a few minutes, but the steak will cook more.
- Serve with a good grind of pepper and hot sauce to pour over.
Pinot Noir 2022
from $57.00Cloudy Bay Pinot Noir 2022 is the perfect wine to take when you don’t know what’s for dinner.