- Prep Time : 60 minutes
- Cook Time : 25 minutes
- dried porcini mushrooms - 15g
- shallots, finely chopped - 2
- Low calorie cooking spray
- garlic clove, finely chopped - 1
- chestnut mushrooms, finely chopped - 200g
- A small bunch of fresh curly parsley, finely chopped
- Salt and freshly ground black pepper
- large sheets filo pastry - 4
- fillet steaks, all visible fat removed - 4
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/200°C Fan/Gas 7 and line a baking tray with baking paper.
Place a frying pan sprayed with low calorie cooking spray over a medium heat.
Fry the shallots, garlic and all the mushrooms for 3 minutes, stirring.
Pour over the reserved soaking 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. Place one of the beef fillets in the middle of one half.
Spoon over a quarter of the mushroom mixture, bring up the sides of the pastry to encase it tightly, and spray with low calorie cooking spray.
Wrap with the other half of pastry sheet, scrunching at the top and spraying with a little more low calorie cooking spray.
Repeat for the other fillets and place on the baking tray.
Bake the Wellingtons for 15 minutes for medium-rare or 20 for well done.
Leave to rest for 5 minutes before serving with the veg.