A brilliant meaty meal, Scotch Beef Wellingtons with Black Pudding.
Individual Scotch Beef Wellingtons with Black Pudding
4 Specially Selected Scotch Fillet Steaks
80g Specially Selected Black Pudding
50g Chestnut Mushrooms
1 tsp Wholegrain Mustard
3g Fresh Thyme
375g Ready Rolled Puff Pastry
1 Scottish Medium Egg
Sea Salt and Black Pepper
A little Sunflower Oil
Pre-heat the oven to 220°C/425°F /Gas Mark 7.
In a frying pan brown the steaks on both sides in some oil. Allow steaks to cool completely.
Finely chop the mushrooms and thyme. Add them both to a bowl and crumble over the black pudding and the mustard and mix well.
Divide the mixture into 4 and put 1 portion on top of each of the steaks.
Unroll the pastry and cut into 4 pieces – lightly roll out each oblong to make them slightly bigger.
Cover each steak with a piece of the pastry and fold underneath the steak to make a parcel.
Put them on a large baking sheet and glaze with the whisked egg yolk.
Make a couple of slits on the top of each – to allow the steam to escape.
Bake in the oven for 12 minutes to achieve a medium steak. Leave to rest for a few minutes before serving.