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Beef Wellington with duxelle of mushroom and bacon


  • 4 x 150g beef fillet steaks
  • 8 rashers bacon
  • 200g finely chopped mushrooms
  • 4 slices toasted French slice
  • 1 tbsp garlic
  • 1 tsp tarragon
  • 500g short crust pastry


Wrap each fillet with a rasher of bacon and seal on high heat from all the edges, leave aside to cool. Chop the remaining bacon and fry together with the mushrooms, garlic and tarragon. Set aside to cool. Roll the pastry and cut in 20cm x 20cm squares. Place a slice of toasted bread, a spoon of the mushroom mix, than the steak. Seal the pastry leaving one small hole for the steam to escape. Bake in the oven at 180`c until golden brown.

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