- 700g fillet steak, eye section
- Salt and pepper
- 30ml sunflower oil
- 30ml butter
- 30ml English mustard
- 500g cake flour
- 3¾ml cream of tartar
- 5ml baking powder
- 2½ml salt
- 250ml soda water
- 60ml sunflower oil
- 60g butter, at room temperature
- 315g butter, hard
- 400g button mushrooms
- 40g butter
- 1tbsp sunflower oil
- ½tsp dried rosemary
- 1 clove garlic
- 1tbsp garlic and lemon spice
- ½tsp black pepper
- 2tbsp chopped leeks
- 2tbsp cream
- 10 strips chicken rashers
- 1 egg
- Season steak with salt and pepper.
- Add oil to pan.
- Heat up, and add butter. Your oil/butter should be fairly hot.
- Sear the beef on all sides.
- Rest on a plate, and brush the mustard all over beef while it is still hot.
- In a large bowl, add all the dry ingredients and mix through.
- Add the oil and 60g butter.
- Work between fingers to crumble butter into the flour.
- Gradually add the soda water into the flour.
- Scoop the water/flour out of the bowl, and place on floured work surface.
- Once all the flour is on your work surface, mix to a soft dough using fingers. Don’t knead – work lightly.
- Form a soft dough.
- Rest dough for 10 minutes.
- Divide the 315g butter into 7 pieces of 45g each.
- On a floured surface, roll out the dough into a long rectangle shape about 1cm thick.
- Grate the first piece of butter over the dough. Dust with flour.
- Bring the top third to the centre, and overlap with the bottom third.
- Turn dough 90°.
- Flour your work surface, and roll out again to a rectangle at 1cm thickness. Grate in the next piece of butter and dust with flour.
- Continue this until all the butter has been used.
- After the last fold, roll out your pastry to a large square about ½cm thick.
- Cut into 4 equal strips lengthwise.
- Fold each piece into 4 intervals.
- Wrap each piece into cling wrap, and place in freezer for 30 minutes before using. This is just to firm up the pastry. One of the pieces to be used to wrap the beef.
- Chop the mushrooms and leeks.
- Add to a food processor, and blend to finely chop.
- In a pan, heat up butter and oil.
- Add mushrooms and rest of ingredients (except cream). Sweat until it is all soft.
- Add the cream, and cook to reduce the liquid.
- Set aside to cool.
- Preheat the oven to 200°C.
- On a piece of cling wrap, place the rashers down (overlapping each other).
- Spread the mushroom mixture over.
- Rest the beef on top.
- Using the cling wrap as an aid, wrap up the beef.
- Place the beef in the fridge for 15 minutes.
- Prepare the puff pastry by rolling out a square big enough to wrap your beef.
- Once rolled, place pastry on a piece of cling wrap that is bigger than the pastry size.
- Remove the beef from the fridge and unwrap.
- Place the beef on the centre of the pastry.
- Roll pastry and beef using the cling wrap at bottom of pastry as a guide.
- Trim off excess, and join at the seam.
- Tuck in ends.
- Wrap the entire wellington in cling wrap and place in the fridge for 5 minutes.
- Remove cling wrap from beef, and egg wash with beaten egg.
- Place the wellington (seam-side down) on a baking pan.
- Bake for 20 minutes at 200°C, and for 15 minutes at 180°C.
The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.