BUDGET BEEF WELLINGTON
This budget beef wellington uses a less expensive cut of steak and is served deconstructed, making it quick and easy to prepare. Accompanied with veggies and simple roast potatoes, it’s a tasty weeknight meal.
While I love a proper beef wellington, and eye fillet steak is delicious, I don’t feel like I can justify it for a regular weeknight meal! This more cost-effective version satisfies the craving nicely. If you’re a mushroom lover, the creamy mushrooms are truly irresistible.
BUDGET BEEF WELLINGTON
This budget beef wellington uses a less expensive cut of steak and is served deconstructed, making it quick and easy to prepare. Accompanied with veggies and simple roast potatoes, it’s a tasty weeknight meal.
Ingredients
BEEF WELLINGTON
- 1 sheet frozen puff pastry (150g/5.3oz)
- 250 g mushrooms (choose your favourite type) (8.8oz)
- 500 g beef rump steak or sirloin steak (1lb 2oz)
- 1/2 Tbsp olive oil
- 1 Tbsp butter
- 1 beef stock cube dissolved in 3/4 cup boiling water (180ml)
- 1/2 tsp dried rosemary
- 70 g lite cream cheese (2.5oz)
POTATOES
- 700 g piccolo or baby potatoes (1lb 9oz)
- 1 Tbsp olive oil
- 1 tsp dried rosemary
VEGGIES
- 2 carrots
- 250 g green beans (8.8oz)
Instructions
Preheat oven to 200ºC (390ºF) fan bake. Line 2 oven trays with baking paper. Take pastry out of freezer.
PREPARE POTATOES
Place potatoes on one of the trays and drizzle with oil and rosemary. Season with salt and pepper and toss to coat. Roast for 30 minutes, until tender.
PREPARE VEGGIES
Peel carrots (optional) and slice into rounds. Place in a large microwave-safe dish. Trim ends off the beans (don’t place them in the dish yet).
COOK BEEF WELLINGTON
Roughly dice or slice mushrooms. Rub steak with oil and season with salt and pepper. Heat a large frying pan on medium-high. Add steak and cook for 3 minutes each side. Briefly sear the edges as well. This should cook the steak to medium-rare - adjust cooking time to suit your tastes.
While steak cooks, cut pastry into 4 long rectangles. Arrange on second oven tray and place in the oven with the potatoes for the last 10 minutes of cooking.
Remove steak onto a board, cover with foil and leave to rest for 5-10 minutes. Melt butter in pan, then add mushrooms. Sauté for 3 minutes, until tender. Add beef stock mixture and rosemary. Simmer for 2 minutes, until reduced a little. Stir in cream cheese and cook for a further 2 minutes. Season to taste with salt and pepper.
SERVE
While sauce is cooking, microwave carrots for 2 minutes. Add beans and microwave for a further 1 1/2 minutes. Serve steak topped with mushrooms and pastry, with potatoes and veggies on the side.
Recipe Notes
WINE MATCH: Go for a Syrah.
GLUTEN-FREE OPTION: Use gluten-free pastry or skip this altogether. Another delicious alternative is a parmesan crisp (place 1/2 cup grated parmesan in 4 rounds on the oven tray and bake for about 5 minutes - best to do this when you start cooking the potatoes to allow the parmesan time to cool and crisp up). Choose gluten-free stock cubes.
INGREDIENT SWAPS / NOTES: If you want a fancier version, eye fillet steak is a delicious option. You could use cream or sour cream in the sauce instead of cream cheese. Choose any veggies you like.
STORING AND REHEATING: For best results, store each of the components separately (don’t worry about refrigerating the cooked pastry). Steak is best reheated in the frying pan and potatoes and pastry in the oven. Reheat mushroom sauce and veggies in the microwave. For an easier lunch on the go, just store individual portions in airtight containers and reheat in the microwave.
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2 Comments
What a great idea and another hit in our family. Really easy to make. I’ve made this twice so far and the second time was for a special occasion so I used eye fillet. Really good with that mushroom sauce. Love your recipes.
Awesome, I’m so pleased to hear it worked well for a regular meal and special occasion too! Thanks Rosie 🙂