- 4 (about 100g each) beef eye fillet steaks
- 1/2 teaspoon olive oil
- 4 sheets filo pastry
- 2 teaspoons reduced-fat dairy spread, melted
- 80g 97% fat-free chicken pate with mushrooms & port
- 4 button mushrooms
- Freshly ground black pepper
- Mixed salad leaves, to serve
- Step 1Preheat oven to 200C. Brush steaks evenly with oil. Heat a non-stick frying pan over high heat. Add steaks and cook for 30 seconds each side or until brown. Transfer to a plate lined with paper towel.
- Step 2Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Brush half of 1 filo sheet very lightly with melted dairy spread and fold in half crossways. Place a steak in the centre and spread with one-quarter of the pate. Thinly slice 1 mushroom and arrange on top of the steak. Fold long edges of the pastry over to enclose filling. Brush lightly with dairy spread. Starting from the short edge closest to you, roll up to enclose filling. Place, seam-side down, on a baking tray and brush with a little dairy spread. Season with pepper.
- Step 3Repeat with remaining pastry, dairy spread, steaks, pate and mushrooms. Bake in preheated oven for 12 minutes or until pastry is golden and steak is medium-rare or cooked to your liking.
- Step 4Divide the beef Wellingtons among serving plates. Serve immediately with mixed salad leaves, if desired.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
All nutrition values are per serve
- Author: Jan Purser
- Image credit: Ben Dearnley
- Publication: Australian Good Taste