- Serves: 4
- Prep. time: Ready in about 1 hour, inc 20 minutes' soaking time
- Cook time: 25 minutes
- Total time: Over 60 Minutes
- Syns per serving: 6
- 15g dried porcini mushrooms
- 2 shallots, finely chopped
- Low calorie cooking spray
- 1 garlic clove, finely chopped
- 200g chestnut mushrooms, finely chopped
- A small bunch of fresh curly parsley, finely chopped
- Salt and freshly ground black pepper
- 4 large sheets filo pastry
- 4 fillet steaks, all visible fat removed
Put the porcini mushrooms in a bowl, cover with boiling water and soak for 20 minutes. Drain, saving the liquid, and finely chop.
Preheat your oven to 220°C/Fan 200°C/Gas 7 and line a baking tray with
non-stick baking parchment. Place a non-stick frying pan over a medium heat and spray with low calorie cooking spray. Add the shallots, garlic and the porcini and chestnut mushrooms and fry for 3 minutes, stirring. Pour over the reserved mushroom liquid and cook
for a further 3 minutes or until all the liquid has evaporated. Stir in the parsley and season, then transfer to a bowl and leave to cool for 20 minutes.
Cut a pastry sheet in half and lay one piece across the other to make a cross or star shape (depending on the shape of your sheets). Place one of the beef fillets in the middle and spoon over a quarter of the mushroom mixture. Bring up the sides of the pastry to encase it tightly, scrunch it up at the top and spray with a little more low calorie cooking spray. Repeat to make the other wellingtons and spread them apart on the baking tray.
Bake the wellingtons to your liking (10 minutes for rare, 15 minutes for medium-rare or 20 for well done). Leave to rest for 5 minutes before serving with roast potatoes and your favourite vegetables.