Beef Wellington with Mushroom Duxelle

Ingredients

• 750g Beef fillet or 6 fillet steaks
• 250ml Beef jus
• 12 tsp Black olive tapenade
• 500g Puff pastry – cut into 12, 8 x 8cm squares
• 1 egg yolk for glaze
• 2 tbsp Milk for glaze
• 1 Onion – finely chopped
• 1 Garlic clove – crushed
• 100g Button mushrooms – chopped
• 100g Chestnut mushrooms – chopped
• 10 Sprigs of thyme – leaves stripped
• 50g Butter
• 1 tsp Dijon mustard
• 1 tbsp Crème fraîche
• Salt & pepper

Instructions

• Fry the onions in the butter until soft, add mushrooms, garlic & thyme & cook for 15 minutes. Add the crème fraîche, mustard, salt & pepper & check the seasoning.
• Bake the puff pastry squares for 15 minutes or until golden, having glazed half of them with a mixture of egg yolk & milk.
• The mushroom duxelle and puff pastry squares can be made in advance & re-heated before serving.
• Roast the beef or fry your steaks & leave the beef to rest.
• In the meantime, spoon the unglazed puff pastry squares with tapenade & the warmed mushroom duxelle.
• Top with beef fillet & the glazed top hat and serve with beef jus.