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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
⁄
4
cup chopped fresh parsley
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.
Note
Aussie meatloaf
Vegetable oil, for greasing
1kg lean beef mince
1 cup crumbled stale breadcrumbs
1 Spanish onion, peeled and finely chopped
2 eggs, lightly beaten
3
⁄
4
cup tomato sauce
1
⁄
3
cup Worcestershire sauce
2 tablespoons tomato paste
1 teaspoon ground cumin
2 teaspoons mixed dried herbs
200g carrots, peeled and grated
2 celery sticks, thinly sliced
Freshly ground black pepper
2 tablespoons sweet chilli sauce
1. Using the ‘Bake’ function, preheat the oven for
10 minutes at 180ºC.
2. Lightly grease a 20cm x 10cm loaf pan with
vegetable oil and base line with bake paper.
3. Combine remaining ingredients in a large bowl,
mix well. Press the mixture firmly into the
prepared pan. Place into oven.
4. Reduce temperature to 160ºC. Bake for 1
1
⁄
2
hours
or until cooked and golden brown.
5. Drain excess liquid from the loaf pan. Cover meat
loaf loosely with foil and allow to rest for
5 minutes before turning out. Remove bake paper
and turn upright before slicing.
6. Serve hot or cold with roast vegetables.
4-6
4
R4