Beef Wellington with Brie and Mushroom, Asparagus, Cherry Tomatoes and a Rocket Salad

Preheat the oven to 200°C. Line a baking tray with baking paper. Add mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed. Pick parsley leaves (discarding stems) and roughly chop. Melt half the butter in a microwave in 10 second intervals (for brushing pastry in Step 4).

Heat pan over medium high. Pat beef dry with paper towel. Drizzle with olive oil and season with salt and pepper. Add steak to the pan, searing on one side until well browned, 1-2 minutes. Turn and brown the other side. Quickly sear along the sides, using tongs to turn, about another 1 minute per side. Remove from pan and set aside.

Heat remaining butter (in the same pan) over medium heat. As the butter starts to foam, add the mushrooms, shallot and garlic mix. Cook, stirring occasionally, until the mix is very soft and fragrant, 8-10 minutes or until the pan is mostly dry. Add some parsley, season with salt and pepper to taste and set aside in a bowl. Wipe out the pan.

Brush filo with butter. Set a 2nd sheet at a 45° to first, brush with butter. Repeat, making 4 layers. Place fillet in the centre of pastry. Top with slice of brie and 2 Tbsp of mushroom filling. Gather edges of pastry together and pinch closed. Brush with butter. Repeat with remaining fillet. Transfer to baking tray and bake for 17-20 minutes.

Heat the same pan over high heat. Add olive oil , asparagus and cherry tomatoes. Cook 3-4 minutes, until they start to turn bright green and the tomatoes blister. Remove from heat, season with salt and pepper. In a salad bowl, combine sherry vinegar, 1-2 Tbsp olive oil and add rocket. Toss well to combine. Season with salt and pepper.

Divide the rocket, asparagus and cherry tomatoes between plates. Serve with beef wellington and garnish with any remaining parsley.

Preheat the oven to 200°C. Line a baking tray with baking paper. Add mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed. Pick parsley leaves (discarding stems) and roughly chop. Melt half the butter in a microwave in 10 second intervals (for brushing pastry in Step 4).

Heat pan over medium high. Pat beef dry with paper towel. Drizzle with olive oil and season with salt and pepper. Add steak to the pan, searing on one side until well browned, 1-2 minutes. Turn and brown the other side. Quickly sear along the sides, using tongs to turn, about another 1 minute per side. Remove from pan and set aside.

Heat remaining butter (in the same pan) over medium heat. As the butter starts to foam, add the mushrooms, shallot and garlic mix. Cook, stirring occasionally, until the mix is very soft and fragrant, 8-10 minutes or until the pan is mostly dry. Add some parsley, season with salt and pepper to taste and set aside in a bowl. Wipe out the pan.

Brush filo with butter. Set a 2nd sheet at a 45° to first, brush with butter. Repeat, making 4 layers. Place fillet in the centre of pastry. Top with slice of brie and 2 Tbsp of mushroom filling. Gather edges of pastry together and pinch closed. Brush with butter. Repeat with remaining fillet. Transfer to baking tray and bake for 17-20 minutes.

Heat the same pan over high heat. Add olive oil , asparagus and cherry tomatoes. Cook 3-4 minutes, until they start to turn bright green and the tomatoes blister. Remove from heat, season with salt and pepper. In a salad bowl, combine sherry vinegar, 1-2 Tbsp olive oil and add rocket. Toss well to combine. Season with salt and pepper.

Divide the rocket, asparagus and cherry tomatoes between plates. Serve with beef wellington and garnish with any remaining parsley.

Preheat the oven to 200°C. Line a baking tray with baking paper. Add mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed. Pick parsley leaves (discarding stems) and roughly chop. Melt half the butter in a microwave in 10 second intervals (for brushing pastry in Step 4).

Heat pan over medium high. Pat beef dry with paper towel. Drizzle with olive oil and season with salt and pepper. Add steak to the pan, searing on one side until well browned, 1-2 minutes. Turn and brown the other side. Quickly sear along the sides, using tongs to turn, about another 1 minute per side. Remove from pan and set aside.

Heat remaining butter (in the same pan) over medium heat. As the butter starts to foam, add the mushrooms, shallot and garlic mix. Cook, stirring occasionally, until the mix is very soft and fragrant, 8-10 minutes or until the pan is mostly dry. Add some parsley, season with salt and pepper to taste and set aside in a bowl. Wipe out the pan.

Brush filo with butter. Set a 2nd sheet at a 45° to first, brush with butter. Repeat, making 4 layers. Place fillet in the centre of pastry. Top with slice of brie and 2 Tbsp of mushroom filling. Gather edges of pastry together and pinch closed. Brush with butter. Repeat with remaining fillet. Transfer to baking tray and bake for 17-20 minutes.

Heat the same pan over high heat. Add olive oil , asparagus and cherry tomatoes. Cook 3-4 minutes, until they start to turn bright green and the tomatoes blister. Remove from heat, season with salt and pepper. In a salad bowl, combine sherry vinegar, 1-2 Tbsp olive oil and add rocket. Toss well to combine. Season with salt and pepper.

Divide the rocket, asparagus and cherry tomatoes between plates. Serve with beef wellington and garnish with any remaining parsley.

Preheat the oven to 200°C. Line a baking tray with baking paper. Add mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed. Pick parsley leaves (discarding stems) and roughly chop. Melt half the butter in a microwave in 10 second intervals (for brushing pastry in Step 4).

Heat pan over medium high. Pat beef dry with paper towel. Drizzle with olive oil and season with salt and pepper. Add steak to the pan, searing on one side until well browned, 1-2 minutes. Turn and brown the other side. Quickly sear along the sides, using tongs to turn, about another 1 minute per side. Remove from pan and set aside.

Heat remaining butter (in the same pan) over medium heat. As the butter starts to foam, add the mushrooms, shallot and garlic mix. Cook, stirring occasionally, until the mix is very soft and fragrant, 8-10 minutes or until the pan is mostly dry. Add some parsley, season with salt and pepper to taste and set aside in a bowl. Wipe out the pan.

Brush filo with butter. Set a 2nd sheet at a 45° to first, brush with butter. Repeat, making 4 layers. Place fillet in the centre of pastry. Top with slice of brie and 2 Tbsp of mushroom filling. Gather edges of pastry together and pinch closed. Brush with butter. Repeat with remaining fillet. Transfer to baking tray and bake for 17-20 minutes.

Heat the same pan over high heat. Add olive oil , asparagus and cherry tomatoes. Cook 3-4 minutes, until they start to turn bright green and the tomatoes blister. Remove from heat, season with salt and pepper. In a salad bowl, combine sherry vinegar, 1-2 Tbsp olive oil and add rocket. Toss well to combine. Season with salt and pepper.

Divide the rocket, asparagus and cherry tomatoes between plates. Serve with beef wellington and garnish with any remaining parsley.

Preheat the oven to 200°C. Line a baking tray with baking paper. Add mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed. Pick parsley leaves (discarding stems) and roughly chop. Melt half the butter in a microwave in 10 second intervals (for brushing pastry in Step 4).

Heat pan over medium high. Pat beef dry with paper towel. Drizzle with olive oil and season with salt and pepper. Add steak to the pan, searing on one side until well browned, 1-2 minutes. Turn and brown the other side. Quickly sear along the sides, using tongs to turn, about another 1 minute per side. Remove from pan and set aside.

Heat remaining butter (in the same pan) over medium heat. As the butter starts to foam, add the mushrooms, shallot and garlic mix. Cook, stirring occasionally, until the mix is very soft and fragrant, 8-10 minutes or until the pan is mostly dry. Add some parsley, season with salt and pepper to taste and set aside in a bowl. Wipe out the pan.

Brush filo with butter. Set a 2nd sheet at a 45° to first, brush with butter. Repeat, making 4 layers. Place fillet in the centre of pastry. Top with slice of brie and 2 Tbsp of mushroom filling. Gather edges of pastry together and pinch closed. Brush with butter. Repeat with remaining fillet. Transfer to baking tray and bake for 17-20 minutes.

Heat the same pan over high heat. Add olive oil , asparagus and cherry tomatoes. Cook 3-4 minutes, until they start to turn bright green and the tomatoes blister. Remove from heat, season with salt and pepper. In a salad bowl, combine sherry vinegar, 1-2 Tbsp olive oil and add rocket. Toss well to combine. Season with salt and pepper.

Divide the rocket, asparagus and cherry tomatoes between plates. Serve with beef wellington and garnish with any remaining parsley.

Preheat the oven to 200°C. Line a baking tray with baking paper. Add mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed. Pick parsley leaves (discarding stems) and roughly chop. Melt half the butter in a microwave in 10 second intervals (for brushing pastry in Step 4).

Heat pan over medium high. Pat beef dry with paper towel. Drizzle with olive oil and season with salt and pepper. Add steak to the pan, searing on one side until well browned, 1-2 minutes. Turn and brown the other side. Quickly sear along the sides, using tongs to turn, about another 1 minute per side. Remove from pan and set aside.

Heat remaining butter (in the same pan) over medium heat. As the butter starts to foam, add the mushrooms, shallot and garlic mix. Cook, stirring occasionally, until the mix is very soft and fragrant, 8-10 minutes or until the pan is mostly dry. Add some parsley, season with salt and pepper to taste and set aside in a bowl. Wipe out the pan.

Brush filo with butter. Set a 2nd sheet at a 45° to first, brush with butter. Repeat, making 4 layers. Place fillet in the centre of pastry. Top with slice of brie and 2 Tbsp of mushroom filling. Gather edges of pastry together and pinch closed. Brush with butter. Repeat with remaining fillet. Transfer to baking tray and bake for 17-20 minutes.

Heat the same pan over high heat. Add olive oil , asparagus and cherry tomatoes. Cook 3-4 minutes, until they start to turn bright green and the tomatoes blister. Remove from heat, season with salt and pepper. In a salad bowl, combine sherry vinegar, 1-2 Tbsp olive oil and add rocket. Toss well to combine. Season with salt and pepper.

Divide the rocket, asparagus and cherry tomatoes between plates. Serve with beef wellington and garnish with any remaining parsley.