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Easiest beef wellingtons with creamy mushroom and sherry sauce

Easiest beef wellingtons with creamy mushroom and sherry sauce recipe

easiest beef wellingtons with creamy mushroom and sherry sauce
Serves

Serves

Time

Time

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Ingredients
    • Cream cheese pastry
    • 500 ml (280 g) cake flour
    • 1 ml salt
    • 7 ml mustard powder
    • 125 g Clover Mooi River Butter, refrigerated
    • 200 g cream cheese
    • Filling
    • 15 ml Clover Mooi River Butter
    • 250 g ham, cut into strips
    • 1 clove garlic, crushed
    • 5 spring onions, chopped
    • 125 g mushrooms, sliced
    • 15 ml fresh tarragon, chopped
    • 15 ml lemon juice
    • 50 ml Clover Sour Cream or plain cream cheese
    • salt and freshly ground black pepper to taste
    • Beef
    • 15 ml Clover Ghee
    • 6 beef-fillet medallions, 25 mm thick
    • 1 egg, beaten, for glazing
    • Creamy mushroom and sherry sauce
    • 30 ml Clover Mooi River Butter
    • 1 small onion, chopped
    • 5 ml crushed garlic
    • 500 g mushrooms, sliced
    • 15 ml cake flour
    • 125 ml chicken stock or beef stock
    • 30 ml medium cream sherry
    • 30 ml fresh flat-leaf parsley, chopped
    • 50 ml Clover Sour Cream
    • salt and freshly ground black pepper to taste
    • Makes 400 ml sauce
    • To serve
    • seasonal vegetables
Method

    Preheat oven to 230°C.

    Pastry:

    Sift the dry ingredients together.

    Cut butter into flour with a knife or lightly rub in with fingertips until mixture resembles breadcrumbs.

    Gradually add the cream cheese to form a stiff dough.

    Cover with cling wrap and refrigerate for 30 minutes.

    Roll dough out to a thickness of 2 mm and cut into 125 mm squares.

    Leave in refrigerator until needed.

    For filling:

    Heat the butter in a heavy-based frying pan.

    Add the ham, garlic and spring onion and sauté until onion is soft.

    Add the mushrooms and fry for 2 minutes.

    Add the remaining ingredients and mix through.

    Transfer to a food processor and process until finely chopped.

    Beef:

    Heat the ghee in a heavy-based griddle pan.

    Add the meat and cook until meat turns colour.

    Drain on kitchen paper.

    Divide half of filling between 6 pastry squares.

    Spoon onto the centre of each square and place meat on top.

    Spoon the remaining filling on top of meat.

    Close dough by bringing the four corners of each square together and form into a bundle.

    Secure with a toothpick and decorate with remaining dough on top.

    Brush tops of bundles with beaten egg and bake for 20 - 25 minutes or until golden in colour.

    Sauce:

    Heat the butter in a heavy-based frying pan.

    Add the onion and garlic and sauté until the onion is translucent.

    Add the mushrooms and fry for 2 minutes.

    Add the cake flour and mix through.

    Heat the stock and sherry together and gradually add to the mushroom mixture.

    Allow to simmer for 2 - 3 minutes or until the mixture starts to thicken.

    Add the cream and parsley and season to taste.

    Serve Beef Wellingtons with creamy mushroom and sherry sauce and seasonal vegetables.