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Recipes
continued
Individual beef
wellington
4 x 250g fillet steaks, trimmed
2 sheets puff pastry, thawed
Freshly ground black pepper
150g mushroom pate
1
⁄
cup chopped fresh parsley
4
1 x 60g egg, lightly beaten
Olive oil, for greasing
1. Preheat the oven at 200ºC for 10 minutes.
2. Cut the pastry sheets in half. Place a steak into the
centre of each halved pastry sheet.
3. Sprinkle steaks with pepper and spread the pate
evenly over the top. Press parsley onto the pate.
4. Fold the pastry over the steak to make a neat
parcel. Trim any excess pastry. Brush the pastry
edges with beaten egg and press to seal. Use pastry
trimmings for decorative shapes. Brush the pastry
lightly with beaten egg and top with pastry shapes.
Repeat with remaining steaks. Place the Beef
Wellingtons into the lightly greased baking pan.
5. Bake at 180ºC for 40 minutes for medium-cooked
steak results.
6. Allow Beef Wellingtons to rest for 5-10 minutes.
Serve hot with roast vegetables and steamed beans.
If well-done cooked steak results are required:
After preheating, use the 'Grill' function for
10 minutes. Brush steaks with oil and place into
oven. Grill 5 minutes to sear, turn steaks, grill
5 minutes to sear other side. Remove steaks and
cool before placing onto pastry sheets.
R6
All manuals and user guides at all-guides.com
4
Note
Minted racks of lamb
2 racks x 4 lamb cutlets, trimmed
Salt & freshly ground black pepper
1 tablespoon olive oil
1
⁄
cup prepared mint sauce
4
2 tablespoons red wine
1. Season the lamb with salt and pepper. Combine
the olive oil, mint sauce and wine and drizzle over
the lamb. Cover and refrigerate for several hours
or overnight.
2. Preheat the oven at 200ºC for 5 minutes.
3. Drain lamb and reserve marinade. Mask the lamb
rack bones with foil to avoid overbrowning. Lay
the lamb racks in the baking pan. Brush with
reserved marinade.
4. Bake at 180ºC to roast for 25-35 minutes or until
cooked as desired.
5. Remove the lamb, cover loosely with foil and
allow to stand for 5-10 minutes before serving or
carving if desired.
Serve hot with roasted baby potatoes and
steamed vegetables.
2-4
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