Recipe

Individual spinach and ricotta beef wellingtons

Sep 27, 2013 2:00pm
  • 30 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Individual spinach and ricotta beef wellingtons
  • 4 140g beef eye fillet steaks
  • 1 tablespoon olive oil
  • 300 gram english spinach, trimmed
  • 1 teaspoon butter
  • 1 eschalot, finely chopped
  • 125 gram fresh ricotta
  • 1/4 teaspoon ground nutmeg
  • 2 sheets frozen puff pastry with canola, thawed
  • 1 tablespoon mild english mustard, plus extra, to serve
  • 1 egg, lightly beaten
  • 200 gram snow peas, trimmed

Method

Individual spinach and ricotta beef wellingtons
  • 1
    Rub steaks with oil; season.
  • 2
    Heat a large frying pan on high. Cook beef 1-2 minutes each side, or until browned all over. Set aside 20 minutes, to cool completely.
  • 3
    Meanwhile, place spinach in a heatproof bowl; cover with boiling water. Stand 1 minute, or until wilted; drain. When cool enough to handle, squeeze excess moisture from spinach; chop and set aside.
  • 4
    Preheat oven to hot, 200°C (180°C fan-forced). Place a baking tray in oven to preheat.
  • 5
    Melt butter in a small pan on medium heat. Cook eschalot 3-4 minutes, or until softened. Mix through spinach with ricotta and nutmeg; stir to combine. Remove from heat.
  • 6
    Cut pastry sheets in half to form rectangles. For each wellington, top pastry with beef. Spread 1 teaspoon mustard over beef. Spread one-quarter quarter of spinach and ricotta mixture over top and sides of beef.
  • 7
    Fold pastry over to enclose beef, tucking in sides. Repeat with remaining ingredients to make 4 wellingtons.
  • 8
    Place wellingtons, seam side down, on preheated baking tray; brush with beaten egg. Bake 15-20 minutes, or until puffed and golden.
  • 9
    Cook snow peas in a medium saucepan of boiling water 2 minutes, until bright green and just tender; drain.
  • 10
    Serve beef wellingtons with snow peas and extra mustard.

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