I have been trying as many new recipes recently as I have a few cake orders to fill. Saying that when I do have the chance I tend to reach for my favourite cookbook.
Individual beef wellingtons was my pick (in the book they are made with venison but I'm personally not a fan). They also have caramelised red onions instead of a mushroom level which is also a bonus as I'm not a fan of those either.
First step is to season and then sear the meat for 30 seconds on each side.
Then in the same pan caramelise the chopped onions with salt, butter and sugar for around 20 minutes before adding the Armagnac and cooking for a further 10 minutes. Leave the onions to cool slightly before blending to a paste.
Quarter the puff pastry and roll out into a rectangle and then cut in half so that it is slightly larger than your meat. Repeat to create enough for all your streaks.
Brush the streaks with mustard before placing in the middle of one the squares. Top with some of the onion paste before placing another square of puff pastry on top to make your parcel.
Seal the parcels by crimping with a fork and cut a cross in the top to allow steam to escape. Bake in an oven 200C for at least 12 minutes (for medium rare). Enjoy!
xxx
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