Individual Scotch Beef Wellingtons with Black Pudding
Recipe
Serves: 4 people | Prep time: 15 minutes | Cooking time: 20 minutes
British | Main
Ingredients
- 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
Method
- 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.