Jamie Oliver's Beef Wellington for Two

Name: Jamie Oliver's Beef Wellington for Two
Ingredients: 250 g beef; rosemary; olive oil; butter; 2 klinčeky garlic; red onion; 250 g button mushrooms; salt; black pepper; 3 dried juniper mushrooms; water; 1 Šálka milk; 1 Šálka self-raising flour; 1 egg; 100 g spinach; 1.5 ČL English mustard; butter puff pastry; thyme; onion juice

#beef#pâté#crepes#puff pastry#Jamie Oliver

A sophisticated yet approachable take on classic Beef Wellington, featuring a tender herb-crusted beef steak wrapped in mushroom pâté, spinach-infused crepes, and buttery puff pastry. Served with a rich mushroom and onion sauce, this elegant dish is perfect for a special dinner for two.

Ingredients extracted via AI

250 g beefrosemaryolive oilbutter2 klinčeky garlicred onion250 g button mushroomssaltblack pepper3 dried juniper mushroomswater1 Šálka milk1 Šálka self-raising flour1 egg100 g spinach1.5 ČL English mustardbutter puff pastrythymeonion juice

Procedure generated via AI

Finely chop the rosemary with a single cut of the knife, then season the beef steak with salt and pepper. Press the herbs onto the steak to coat it evenly.
Heat olive oil, butter, and garlic in a pan, then sear the steak for about a minute and a half on each side, basting regularly with the melted butter. Remove and let it cool.
Roughly chop the red onion and sauté it in the pan with olive oil and butter until softened.
Add 250g of mushrooms to the pan—smaller ones whole, larger ones roughly broken up. Season with salt and pepper, add crushed garlic, soaked dried juniper mushrooms with a little of their soaking water, and cook together.
Blend the mushroom mixture in a food processor until smooth to create a pâté.
To make the crepe batter, combine one cup of milk, one cup of self-raising flour, one egg, and 100g of spinach, then blend until you have a smooth green batter.
Heat olive oil in a pan and cook a thin layer of the batter, frying the crepe for about 10 seconds on each side until lightly cooked.
Spread a tablespoon of English mustard over the crepe, then evenly spread a layer about one centimeter thick of the mushroom pâté over it.
Place the cooled steak in the center of the crepe, fold the corners over the steak, and gently roll it to form a ball shape, pressing out any air.
Roll out the butter puff pastry, trim the edges, and place the wrapped steak in the center of the pastry.