Try this delicious traditional Wellington steak, with an irresistible red fruit sauce sweetened with the delightful taste of Domino® Muscovado Sugar and a hint of white wine. This dish is perfect for December celebrations.
4 cups button mushrooms, for the mushroom mixture (duxelles)
1 clove garlic, for the mushroom mixture (duxelles)
1 teaspoon thyme, for the mushroom mixture (duxelles)
salt, for the mushroom mixture (duxelles)
pepper, for the mushroom mixture (duxelles)
1 tablespoon olive oil, for the mushroom mixture (duxelles)
2 cups serrano ham, in slices
flour, for rolling out the dough
500 grams puff pastry
1 egg, beaten, for brushing
1 tablespoon butter
1 tablespoon shallot, finely chopped
1/2 cups Domino® raw sugar
1 cup strawberries, chopped into small cubes
1 cup raspberries
1 cup white wine
Preparation
25 mins
35 mins
Low
Season the steak with salt and pepper, sear it in a pan with olive oil on both sides, heating for 5 minutes. Remove from heat, place on a cutting board, and brush with mustard. Set aside.
Grind the mushrooms, garlic, fresh thyme, salt, and pepper using a processor. The mushroom mixture should be very finely chopped. Set aside.
Add olive oil to a pan and cook the mushroom mixture over low heat until dry, as this will cover the Wellington steak. Refrigerate for 10 minutes.
Cover a board with cling film and place a layer of serrano ham, ensuring there are no gaps. Cover the serrano ham with the chilled mushroom mixture and flatten it with a spoon. Next, place the steak on top and wrap it using the plastic to form a well-shaped and compact roll. Freeze for 15 minutes.
Sprinkle a flat surface with flour and roll out the puff pastry with a rolling pin, forming a square half a centimeter thick. This will cover the meat and prevent its juices from leaking out.
To form the Wellington steak: Place cling film on a surface, then the previously rolled puff pastry, and on top of this, place the steak without the plastic covering it. Now place the steak in the middle of the puff pastry, as it will be covered with it. Close the puff pastry by rolling it up and remove the excess dough. Afterwards, close the plastic with your fingers, ensuring that the edges are well sealed and not overlapping. Compact it well without damaging or breaking the puff pastry. Refrigerate for 10 minutes.
Take the steak out of refrigeration, place it on a baking tray lined with parchment paper, and brush with the egg. Decorate the puff pastry using a knife, making diagonal lines. Remember that the lines should be very soft and delicate so as not to cut the pastry. Bake at 200° C for 35 minutes.
Remove the Wellington steak from the oven and let it rest for 10 minutes so that the juices of the steak do not spill out.
Add butter and shallots to a small pot, cook for 2 minutes. Then add Domino® Muscovado Sugar, strawberries, and raspberries and cook for 5 minutes over medium heat. Add white wine and let it reduce for 10 minutes over medium-low heat. Chill.
Serve the Wellington steak on a board and accompany with the red fruit sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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