Beef Wellington Tacos

Ingredients

• Mushrooms

• Cream

• Parma Ham

• Fillet steak

• Puff Pastry

• Spinach

• Flour Butter

• Shallot

• Garlic

• Spinach

Processes

1. The first thing we want to do is make are Duxcelle for this, you want to blitz your mushrooms in a food processor till fine. You then want to add the mushrooms to a hot pan to cook out all the moisture.

2. Once all the moisture is cooked out we want to add a cup of cream and reduce it down by half remove the duxelles from the pan and allow it to cool.

3. For the creamed spinach we want to saute the spinach in a little oil and garlic. once the spinach is done finely chop it and leave it aside.

4. In a saucepan combine butter and flour to make a roux, stir in milk, and continue to mix over medium heat until thickened season to taste with salt and pepper then and add the desired amount to your spinach.

5. We then wand to make our shells using a round pastry cutter cut out our tacos from a puff pastry sheet and bake in the oven at 200oc. I used taco stands to help them keep their shape while cooking.

6. Next we want to get a heavy bottom pan on and sear the steak on all sides before brushing with mustard and placing it in the oven for 6-10 minutes. This will depend on how well you like your steak.

7. Remove the taco shells from the oven and brush with egg wash and return to the oven to get a nice golden color.

8. Remove the steak from the oven and allow to rest

9. Assemble the taco with as much creamed spinach and duxelles as it can hold and top with sliced steak and the parma ham.