Redefine Mini Beef Flank Wellingtons

PREPARATION

Make the Mushroom Duxelles 

1. Heat the oil and butter in a frying pan over medium heat.  
2. Add the shallots and garlic and sauté for about 2 minutes, until fragrant. 
3. Add the mushrooms and thyme. Cook for 8-10 minutes, until the mushrooms release their moisture and the mixture becomes dry. 
4. Deglaze with white wine, scraping up any browned bits. Continue cooking until the liquid evaporates. 
5. Season with salt and pepper. Set aside to cool. 

Sear the Flank 

1. Pat the flanks dry with paper towels. 
2. Season generously with salt and black pepper.  
3. Heat the oil in a frying pan over medium-high heat. 
4. Sear each flank for 1 minute per side, until a golden crust forms.  
5. Transfer to a plate and allow to cool. 

Assemble the Wellingtons 

1. Lay cling film on a clean surface. 
2. Arrange a thin layer of spinach roughly the size of the flank. 
3. Spread a thin layer of the mushrooms duxelles over the spinach. Place the flank on top and brush with Dijon mustard.  
4. Roll tightly using the cling film to form a log. Chill in the fridge to set. 

Prepare the Filo Pastry 

1. Lay one sheet of filo pastry on a board or work surface and brush with melted butter. 
2. Layer 3-4 more sheets on top, brushing each with butter. 
3. Remove the wrapped flank from the fridge, unwrap it, and place it on the prepared filo. 
4. Trim the pastry to fit, then roll tightly to seal.  
5. Brush with melted butter and sprinkle with thyme leaves and salt. 
6. Chill until ready to bake. 

Bake and Serve 

1. Preheat the oven to 200°C. 
2. Bake the Wellingtons for 20-25 minutes, or until the pastry is golden brown and crisp. 
3. Let rest for 5 minutes. Top each with a dollop of tomato & chilli chutney.