Classic individual beef Wellingtons

British 45 Mins Prep

1. Season the beef steaks with salt and pepper. Heat the oil in a heavy pan over a high heat and sear the steaks for 1–2 minutes on each side. They should remain rare in the centre. Transfer to a wire rack and leave to cool completely.
2. Finely chop the mushrooms and dice the shallots. Pick the thyme leaves and chop them finely.
3. Using the same pan, melt the butter over a medium heat. Add the mushrooms and shallots, cooking for 10–15 minutes until all the moisture has evaporated and the mixture is dark, golden and concentrated. Stir in the thyme, season to taste, then transfer to a bowl and allow to cool completely.
4. Bring a pot of salted water to the boil, add the spinach and blanch for 30 seconds until just wilted. Transfer immediately to an ice bath, then drain and squeeze out as much liquid as possible.
5. Lay the crêpes flat on a clean surface, spread a thin layer of spinach on each one and top with an even layer of mushroom duxelles. Place a beef steak in the centre of each and wrap the crêpe tightly around to enclose the filling.
6. Preheat the oven to 220°C, gas mark 7.
7. Roll the pastry to 2–3mm thick. Cut four squares large enough to fully encase each parcel (approx. 18–20cm). Brush the edges of the pastry with the beaten egg, place a wrapped beef parcel in the centre, then bring the corners up and over to seal. Trim any excess and press firmly to close the seams, ensuring there is no pastry overlapping. Place seam-side down on a baking tray. Brush all over with egg wash, then score the tops lightly in a decorative pattern, being careful not to cut through.
8. Bake for 20–25 minutes for medium-rare, until the pastry is puffed, golden and crisp. Remove from the oven and rest for 5–10 minutes before serving.
9. Serve immediately with the gravy.

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