Individual Filo Wellingtons
Individual filo Wellingtons filled with either beef or venison, wrapped in parma ham and pate then encased in crisp buttery layers of filo pastry. These are a great dinner party recipe!
Servings 4
Ingredients
- 800 g venison steaks (4 steaks x 200g each) or substitute for beef fillet steak
- 6 sheets of filo pastry
- 60 g butter
- 8 slices parma ham
- 100 g pâté I used chicken forestier
For the Red Wine Jus
- ½ onion finely diced
- 2 cloves garlic crushed
- 250 ml red wine
- 1 bay leaf
- ½ teaspoon dried rosemary
- 500 ml beef stock you could use venison stock if you have it
- 25 g butter
- Black pepper
- Salt
Instructions
- Heat a little oil in a frying pan and cook the venison for about 30 seconds on each side to seal in the juices. Leave to cool.
- Heat the butter until melted. Lay a piece of filo pastry on the work surface, using a pastry brush, brush it with the melted butter. Lay another piece on top and repeat with a third piece.
- Repeat with the other three sheets of filo. Using a sharp knife, cut each stack of filo sheets in half so you have 4 smaller filo rectangles.
- Lay 2 pieces of parma ham in the middle of each filo rectangle. Divide the pâté into 4 equal amounts and spread on top of the parma ham.
- Put a venison steak on top of each piece of parma ham and pâté and wrap the filo pastry around. Use a little more melted butter to stick the ends of the pastry together and tuck them underneath the filo parcel. Brush the top with melted butter.
- Bake in the oven at 180C for 25 minutes.
- Make the red wine jus while the wellingtons are cooking. Put a little oil in a saucepan and cook the onions and garlic gently for 10 minutes. Add the bay leaf, rosemary and red wine.
- Turn up the heat until the sauce has reduced by about half. Add the stock and continue to cook vigorously until it has reduced again by about half.
- Strain to remove the onion and herbs.
- Return to the pan and stir in the butter. Add extra seasoning if necessary.