Deconstructed Beef Wellingtons

If you're looking for a tasty treat for a special dinner, with some good visual appeal, these deconstructed Beef Wellingtons really hit the spot.

I recently served these as the main course for a Saturday night meal with friends and they were easy to make and they went down a real treat.

From a Slimming World point of view, it's a great recipe for sticking to your eating plan, without feeling like you're being deprived, just what we need over here!

The recipe serves 4 and takes about an hour to prepare and have ready to serve. Each serving has just 2.5 Syns, so just the job for feeling you're having a treat, without breaking the bank.

Ingredients
250g chestnut mushroom, finely chopped
6 shallots, finely chopped
Frylight
A small handful of fresh tarragon and parsley, finely chopped
Salt and freshly ground black pepper
57g Sainsbury's ready rolled light puff pastry
300ml beef stock
1 tbsp Bovril
4 thick beef fillet steaks, all visible fat removed

Preheat your oven to 200C

Transfer the chopped mushrooms and shallots to a frying pan sprayed with Frylight and stir-fry over a high heat for 5 minutes.  Reduce the heat and continue to cook for a further 20 minutes, stirring occasionally, until the liquid has evaporated.  Remove from the heat, stir in the herbs and season well. Set aside until needed.  I made up this mixture ahead of time and then just re-heated when I was ready to serve.

Divide the pastry into four portions and roll into a 9cm diameter circle and place on a non-stick baking tray.  It doesn't have to be a circle, if you've got some fancy cutters, then feel free to give them an airing. Bake for 12-15 minutes, until the pastry is puffed up and golden.

Meanwhile, bring the stock and the Bovril to boil in a pan.  Reduce the heat and cook for 10-12 minutes, stirring often, until the mixture has reduced and thickened.  I made this up ahead of time too.

Season the steaks and spray with Frylight.  Cook in a hot non-stick frying pan until they are the way you like them.

Divide the mushroom mixture between four plates, top with a steak and a pastry lid and drizzle over the gravy.


I served the Wellingtons with a Syn free two potato Dauphinnoise and a selection of steamed vegetables.

It was really tasty, I didn't miss the full pastry wrap and the 'jus' was lovely.  If this tastes a bit strong then you can sweeten up with a tablespoon of redcurrant jelly, but don't forget to add in the Syn value.