New-style Beef Wellington

Preheat the oven to 200°C (180°C fan-forced). Cut four 9cm rounds from one of the pastry sheets. Place pastry on oven tray lined with baking paper; brush with a little of the combined egg and milk. With the other puff pastry sheet, cut 4 rounds using a 9cm cutter; cut centre from rounds using a 6cm cutter to form rings. Place rings on top of pastry rounds on tray; brush with a little more egg mixture. Prick the inside base of the pastry with a fork. Bake for about 10 minutes or until golden brown.

Meanwhile, preheat a char-grill pan (or non-stick frying pan or barbecue). Brush the steaks with oil and sprinkle with salt and pepper. Cook steaks over high heat until well browned on both sides. Transfer steaks to an oven tray, bake for about 5 to 10 minutes or until done as desired. Cover, stand for 10 minutes.

For sauce, bring stock, currants and malmsey to the boil in a medium saucepan; simmer, uncovered, for about 10 minutes or until thickened slightly. Blend until smooth. Press mixture through a fine sieve; season to taste with salt and pepper.

For mixed mushrooms, heat oil and butter in a large frying pan; add shiitake and swiss brown mushrooms, garlic and herbs; cook, stirring, until mushrooms are tender. Add enoki mushrooms, season to taste with salt and pepper. Remove from pan.

In the same mushroom pan, add spinach; cook over a medium heat until just wilted.

Place pastry cases on four serving plates. Divide mushrooms evenly among pastry cases. Serve with steaks topped with a spoonful of pate and spinach; drizzle plate with sauce.