Recipes

Method

1. Defrost frozen puff pastry sheet. Cut one sheet in half.
2. Prepare steak by removing all fat then score. Cut one sheet in half. Prepare steak by removing all fat then score.
3. Paste some mushroom pate on the scored steak about ¼ inch thick, place this side down onto the half pastry sheet.
4. Cover top side of steak with coarse Ardennes pâté ¼ inch thick, then fold pastry sheet over and create wellington.
5. Score and cover with egg wash (cook in oven at 190c for 20 minutes).
6. Boil potatoes until tender, drain and add butter to finish. Boil chopped carrots until tender, drain and add 2 tsps of honey,1 tsps of ginger powder and glaze until carrots are coated with the mixture.
7. Melt knob of butter, add ¼ onion, when onion is translucent add ½ a glass of good Merlot. Burn off all the alcohol and onions have become purple in colour.
8. Add 300ml of beef stock, and season to taste. Serve and enjoy with another glass of Merlot.