BEEF WELLINGTON BITES WITH SALSA VERDE
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
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.