Name: Individual spinach and ricotta beef wellingtons
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 4 140g beef eye fillet steaks; 1 tablespoon olive oil; 300 gram english spinach, trimmed; 1 teaspoon butter; 1 eschalot, finely chopped; 125 gram fresh ricotta; 1/4 teaspoon ground nutmeg; 2 sheets frozen puff pastry with canola, thawed; 1 tablespoon mild english mustard, plus extra, to serve; 1 egg, lightly beaten; 200 gram snow peas, trimmed

Individual spinach and ricotta beef wellingtons

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Serves 4

Prep

30M

Cook

25M

Total

55M

Ingredients

4 140g beef eye fillet steaks

1 tablespoon olive oil

300 gram english spinach, trimmed

1 teaspoon butter

1 eschalot, finely chopped

125 gram fresh ricotta

1/4 teaspoon ground nutmeg

2 sheets frozen puff pastry with canola, thawed

1 tablespoon mild english mustard, plus extra, to serve

1 egg, lightly beaten

200 gram snow peas, trimmed

Method

1.Rub steaks with oil; season.

2.Heat a large frying pan on high. Cook beef 1-2 minutes each side, or until browned all over. Set aside 20 minutes, to cool completely.

3.Meanwhile, place spinach in a heatproof bowl; cover with boiling water. Stand 1 minute, or until wilted; drain. When cool enough to handle, squeeze excess moisture from spinach; chop and set aside.

4.Preheat oven to hot, 200°C (180°C fan-forced). Place a baking tray in oven to preheat.

5.Melt butter in a small pan on medium heat. Cook eschalot 3-4 minutes, or until softened. Mix through spinach with ricotta and nutmeg; stir to combine. Remove from heat.

6.Cut pastry sheets in half to form rectangles. For each wellington, top pastry with beef. Spread 1 teaspoon mustard over beef. Spread one-quarter quarter of spinach and ricotta mixture over top and sides of beef.

7.Fold pastry over to enclose beef, tucking in sides. Repeat with remaining ingredients to make 4 wellingtons.

8.Place wellingtons, seam side down, on preheated baking tray; brush with beaten egg. Bake 15-20 minutes, or until puffed and golden.

9.Cook snow peas in a medium saucepan of boiling water 2 minutes, until bright green and just tender; drain.

10.Serve beef wellingtons with snow peas and extra mustard.

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