Individual beef wellingtons
( MAKES enough for 2-4 )
Photo by Tam West
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.
- 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.