Fillet wellington, gluten free

Ingredients

• 640 g Beefsteak
• 500 g Puff pastry, gluten free
• 2 tbsp Olive oil
• 150 g Dried porcini mushrooms
• 200 g Brown champignons
• 2 pcs Shallots, finely chopped
• 1 clove Garlic, finely chopped
• 2 tbsp Parsley, fresh, chopped
• 2 tsp Salt
• 2 tsp Black pepper

Method

1. Put the porcini mushrooms in a bowl, cover with boiling water, and soak for 20 minutes.
2. Drain (saving the liquid) and chop finely.
3. Preheat your oven to 220°C and line a baking tray with baking paper.
4. Oil a frying pan over medium heat.
5. Fry the shallots, garlic, and all the mushrooms for 3 minutes, stirring.
6. Pour over the reserved soaking liquid and cook for 3 more minutes, or until all the liquid has evaporated.
7. Stir in the parsley and season, then transfer to a bowl and leave to cool for 20 minutes.
8. Cut a pastry sheet in half.
9. Place one of the beef fillets in the middle of one half.
10. Spoon over a quarter of the mushroom mixture, bring up the sides of the pastry to encase it tightly, and butter the pastry.
11. Wrap with the other half of pastry sheet, scrunching at the top and buttering with a little more butter.
12. Repeat for the other fillets and place on the baking tray.
13. Bake the Wellingtons for 20 minutes for medium-rare or 30 minutes for well done.
14. Leave to rest for 5 minutes covered with foil before serving with the vegetables.