Mini Beef Wellington

Serves 2
1 Tsp Dijon mustard
1 Tbsp. Cornflower (1 syn/2=0.5syn per person)
1 Knorr Veg. stockpot
1 Leek, finely chopped (s)
1 Egg, whisked smooth (p)
2 Tbsp. Quark (p) (c)
2 Beef steaks cut into 50mm x 50mm x20mm (p)
2 Bfree wraps (2 Heb/2= 1Heb per person)
2 Tbsp. water
50mL Dry white wine (2 syn/2= 1syn per person)
100g Mushrooms, finely chopped (s)
S & P
Pre-heat the oven to 180C.
Heat a frying pan on a high heat, spray with frylight, sear the beef until browned on both sides, remove & set aside.
Reduce the heat, add the leek & mushrooms, cook until almost all the liquid has evaporated, add the wine & deglaze the pan.
In a small bowl mix the cornflower with the stockpot, mustard & 2 tbsp. water, add to the pan & liquidise with a hand blender to a smooth paste, cook until thickened, remove from the heat & allow cooling slightly, adding the quark & mixing well.
Place a wrap in the microwave & heat up until it’s pliable, put on a flat surface & add a Tbsp. of the mushroom/leek mix, place the beef steak on top, add a second Tbsp. of the mix, season well. Set the sauce to one side.
Bring the sides of the wrap over the top of the mixture & fold over, when completely covered, break an egg & beat then, egg wash all over, place in an oven-proof dish upside down so that the folds are on the bottom, place in the oven & cook for 20-25 mins until cooked & the wrap has browned. Remove the quark from the fridge & allow it to come to room temperature.
Reheat the sauce up, do not boil, remove from the heat & add the Quark slowly mixing each time, plate up with the beef wellington & veg of your choice, cover with the remaining sauce.
Credit: Pete’s Recipe Book

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