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Season steaks with salt and pepper and wrap a rasher of bacon around each. Heat butter in a heavy-based frypan and brown steaks over high heat for 1 minute each side. Remove from pan onto a plate to cool, setting aside pan for when you make the sauce.
When steaks are fully cool, place each one in the centre of a sheet of pastry. Spread pate over the top of the steaks and sprinkle with thyme. Draw up the sides of the pastry to enclose each steak in a purse shape, crimping the tops between your fingers to seal. Chill for at least 30 minutes before baking (parcels can be prepared up to 24 hours ahead and chilled).
While meat chills, prepare the sauce. Heat the butter in the pan used to brown the steaks. Cook shallots over low heat until softened (about 6 minutes).
Increase heat to high, add brandy and let evaporate, then add soaked mushrooms and their liquid, wine and Essential Cuisine Beef Jus. Simmer gently for 20 minutes, then season to taste.
When ready to cook the Beef Wellingtons, preheat oven to 220°C fanbake. Place chilled parcels on a shallow roasting dish lined with baking paper for easy clean up, allowing a little space in between. Brush all over with beaten egg and bake until done to your liking (about 12 minutes for rare and 15 minutes for medium rare). Stand for 5 minutes before serving. Serve with mashed potatoes, lightly cooked green vegetables and the Red Wine Sauce.
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