This dish was inspired by Warren's recent trip to the Wairarapa. To read about his foodie journey through the region, click here. One of these beef wellingtons will feed one big fella, or can be sliced to serve two people with smaller appetites.
Ingredients
| 2 | Scotch fillet steaks, about 250g each (Main) |
| 1 knob | Butter, for frying |
| 1 small | Onion, finely chopped |
| 7 | Button mushrooms, sliced |
| 2 | Garlic cloves, crushed |
| 1 knob | Fresh ginger, 2.5cm, grated |
| 1 Tbsp | Mixed herbs |
| 250 g | Chicken livers, you may need up to 300g, finely chopped (Main) |
| 1 | Orange, zest and juice |
| 50 ml | Bourbon |
| 1 handful | Parsley, finely chopped |
| 2 | Puff pastry sheets |
| 1 | Egg, beaten for egg wash |
Directions
- Season steaks with sea salt flakes and black pepper, then sear in a little hot butter to just colour each side. Remove and rest to cool.
- Preheat oven to 200C. To make a quick pate mix, add the onion, mushrooms, garlic, ginger, mixed herbs and fresh black pepper to the steak pan and saute slowly until soft. Increase heat, add chicken livers and quickly fry. Add the orange zest and juice and bourbon and cook until liquid is evaporated. Remove and rest to cool then whizz together with the parsley to form a chunky pate. Season to taste.
- Place a steak into each piece of pastry, smother with spoonfuls of the pate, egg wash the edges and tuck, fold and roll into pastry parcels. Prick with a fork, generously egg wash, and bake in oven for 20 minutes until golden and crisp.