Recipes
February Recipe from The Real Island Food Company
Love food…. Love Island Beef Wellingtons
A meltingly tender steak, with red wine and mushrooms, in a soft puff pastry case. Perfect flavours for a romantic dinner for two, and equally as good for a dinner party. For maximum flavour use Island fillet steak, reared by farmer Andrew Hodgson at Shorwell, and lovingly matured by our butcher.
Ingredients ( makes 2 individual servings)
3 oz Coppid Hall Farmhouse butter
2 large or 3 small shallots finely chopped
5oz/150g (approx) coarsely chopped mushrooms
50 ml Rossiters dry red wine
2 x 6 oz/ 170 g Newbarn Farm fillet steaks
1 pack Jus Rol puff pastry
1 Brownrigg Poultry free range egg beaten together with 1 tbs water
Method:
Pre heat oven to 210C.
Melt 2 oz of the butter in a heavy based pan. Add the chopped shallots and cook gently, stirring until softened. (about 2 mins). Add the mushrooms and cook, stirring frequently, until mushroom liquid has evaporated and mushrooms start to brown. Add the wine and cook until absorbed. Season to taste with salt and pepper and transfer to a bowl. Add the remaining 1 oz butter to the pan and add the steaks, seasoning as you go. Sear on both sides for approx 1 min and remove to a plate to rest.
Roll out the pastry and using approx 1/3 of the pack, cut out two squares, approx 6”/13cm sq each. Brush with the egg mixture. Divide the mushroom mixture in two and place half in the middle of the squares. Place the steaks on top of the mushroom mixture and bring up the sides of the pastry, overlapping the corners on the top, to make a parcel. Pinch and fold the pastry together to seal up any holes.
With some of the spare pastry cut out heart shapes with a cutter (or by hand with a sharp knife) and place on the parcels to decorate. Brush the parcels and hearts with the egg mixture.
Refrigerate, ideally for at least an hour. Bring to room temperature for at least 30 mins. before cooking.
Bake in the oven for 15 – 20 mins, until the pastry is golden and risen. Rest for 5 mins before serving. Enjoy with a salad of watercress and The Tomato Stall oak roast tomatoes ( tasty, easy and quick to prepare!) or a root vegetable mash with swede, carrots, parsnips, a hint of garlic and lashings of butter.
Starter and pudding? For starters try Phillips fine foods smoked salmon pate, with thinly sliced granary toast. For dessert, break the richness of the beef Wellington with a clementines and cointreau sorbet from Minghella. You can always follow it with our famous Isle of Wight Blue cheese and biscuits.
To buy these ingredients visit
www.realislandfood.co.uk or call Jackie and Rachel on 731778