Peppered Beef Wellington

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Serves 4:

INGREDIENTS:

  • 1 sachet Cooks Choice Pepper Steak Coater
  • 4 x Fillet Steaks 150g (6oz)
  • 1 pack 375g pre-rolled puff pastry
  • 1 small jar 227g caramelised red onion

METHOD:

  1. Coat the fillets in Cooks Choice Pepper Steak Coater and leave for 5 minutes.
  2. Place on a non stick oven tray and cook in a pre-heated oven 220C / 425F/Gas Mark 7 for 8 minutes to seal the fillets. Allow to cool.
  3. Take a sheet of the pastry and place a small amount of the caramelised red onion in the centre of the pastry sheet and place a fillet on top. Place a little more of the caramelised red onion on top of the fillet.
  4. Completely wrap each individual fillet in a sheet of pastry.
  5. Brush the surface of each beef wellington with milk or beaten egg.
  6. Cook in a pre-heated oven 200C/400F/Gas Mark 6 for 20-25 minutes or until golden brown.

7 Serve with fresh vegetables and new potatoes.