BEEF WELLING­TON BITES WITH SALSA VERDE

Woman’s Day (Australia) - - Food To Love -

MAKES 32 PREP 20 MINS COOK 20 MINS + COOL­ING

2 sheets frozen puff pastry, thawed 30g but­ter ½ onion, chopped 2 cloves gar­lic, crushed 250g but­ton mush­rooms, chopped 3 tsp Worces­ter­shire sauce 2 x 150g beef sir­loin steaks 1 tbsp olive oil 100g baby green beans creme fraiche, to serve

SALSA VERDE

½ bunch pars­ley, leaves picked, chopped ½ bunch wa­ter­cress, leaves picked, chopped ¹⁄ cup ex­tra vir­gin olive oil 3 6 cor­ni­chons 2 tbsp white wine vine­gar 1 tbsp ca­pers grated zest 1 lemon

1 Pre­heat oven to 220°C. Grease and line 2 oven trays with bak­ing pa­per.

2 Us­ing a 5.5cm cut­ter, cut rounds from pastry and ar­range on trays. Prick with a fork. Place a sheet of bak­ing pa­per on top of each tray, then place an­other tray on top (this will weigh down pastry for a lovely crunchy base). Bake 10 mins. Re­move ex­tra trays. Bake 4 mins un­til golden.

3 SALSA VERDE

In a small food pro­ces­sor, pulse all in­gre­di­ents un­til finely chopped. Sea­son.

4 Mean­while, in a fry­ing pan, melt but­ter on medium. Saute onion and gar­lic 2-3 mins un­til ten­der. Add mush­room, saute, stir­ring, 5-6 mins un­til ten­der. Mix sauce through. Re­move from pan. Al­low to cool.

5 Sea­son steaks well with salt. Heat oil in same fry­ing pan on high. Cook steaks 3 mins each side or un­til cooked to your lik­ing. Re­move from heat. Set aside, loosely cov­ered with foil, to rest 5 mins. Thinly slice.

6 In a saucepan of boil­ing salted wa­ter, blanch beans 2 mins. Drain, re­fresh un­der cold wa­ter. Thinly slice beans on an an­gle.

7 Top puff pastry rounds with mush­room mix­ture and beef. Dol­lop with a lit­tle creme fraiche and serve topped with sliced beans and driz­zled with a lit­tle salsa verde.

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