- oil spray
- 600g lean beef fillet
- 1 small onion, chopped
- 200g Swiss brown mushrooms, chopped
- 1 clove garlic, crushed
- 1 tablespoon balsamic vinegar
- 1 teaspoon cornflourcornstarchX
- 2 x 150g sheets reduced-fat puff pastry, just thawed
- 1 egg, beaten, to brush pastry
- 1 teaspoon poppy seeds
- 500g potatoes, peeled
- ½ cup trim milk
- 6 cups frozen beans
1 Preheat oven to 220ºC. Spray a non-stick frying pan with oil and brown beef on all sides. Place on a baking tray. Cook for 25-30 minutes or until cooked to your liking (cooking time will depend on meat thickness). Place cooked beef on a plate lined with a paper towel and cool in fridge for 20 minutes.
2 Spray frying pan again with oil and add onion. Cook over a medium heat for 5 minutes or until softened. Add mushrooms and cook over a high heat, stirring, for 3-4 minutes or until softened. Add balsamic and cook until liquid is evaporated. Stir in cornflour.
3 Reduce oven heat to 200ºC. Place 1 pastry sheet on a clean bench top. Brush with egg. Spread half the mushroom mixture over pastry in the shape and size of the beef. Top with beef, spoon over the remaining mushroom mixture and cut out another piece of pastry to form a parcel. Brush with egg on the side facing beef.
4 Brush edges of pastry with egg and seal well. Place on baking tray. Brush top of parcel with egg and sprinkle with poppy seeds. Bake for 20 minutes or until pastry is golden and cooked. Rest beef Wellington for 15 minutes before slicing.
5 To make mash, cook potatoes until tender and mash with 1/2 cup trim milk.
6 To serve, cut beef in thick slices and serve with steamed beans and mash.
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14g total fat
8g sat fat
What we did
- Used reduced-fat puff pastry
- Used trim milk and omitted butter in mash
- Replaced butter with oil spray in the mushroom mixture
- Used oil spray when browning the meat
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 6g
Dietary fibre 7g
Try to buy beef eye fillet that is not too thick. It is easier to enclose in the pastry and better to slice.
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