Beef Wellington with Brie & Mushroom, served with Asparagus, Cherry Tomatoes & Watercress Salad

Prepare Ingredients:

Preheat the oven to 200°C. Line a baking tray with baking paper or foil. Wash the fresh produce. 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).

Sear Beef Fillet:

Heat pan over medium high. Pat beef dry with paper towel and cut into 2 steaks. 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.

Cook Mushroom Filling:

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.

Prepare Filo Parcel:

Carefully brush filo with some melted butter. Set a 2nd sheet at a 45° angle on the first, brush with butter. Repeat, make 4 layers with the corners of the pastry in a 'star'. Pat 1 fillet dry, placet in the pastry centre. Top with ¹⁄₂ the brie and 2 heaped Tbsp of mushroom filling. Gather the edges of the pastry together all way around. Lightly pinch gathered filo closed and brush the pastry lightly with butter, ensuring the bottom is buttered as well. Repeat with second fillet. Transfer to baking tray and cook in oven for 17-20 minutes.

Prepare Salad & Veg:

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 Tbsp olive oil and add watercress. Toss well to combine. Season with salt and pepper.

You Plate It:

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