Ingredients

• 10g unsalted butter
• ½ brown onion, finely chopped
• 1 field mushroom, stalks removed, finely chopped
• 2 x 180g pieces beef eye fillet
• 2 teaspoons olive oil
• 2 sheets frozen ready-rolled puff pastry, thawed
• 50g pate, jelly removed
• 1 egg, lightly beaten

• 6 medium chat potatoes
• 6 baby carrots, peeled and tops trimmed
• 50g snow peas

• 1 cup non-alcoholic red wine
• ½ cup white sugar

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Method

1. Preheat oven to 200°C. Line a baking tray with baking paper.

2. For beef wellingtons, melt butter in a frying pan over medium heat, add onion and cook until soft. Add mushrooms, increase heat to medium high and cook until mushrooms become dark in colour. Transfer mixture to a bowl and wipe out pan.

3. Pour oil into same frying pan and place over high heat. Season steak with salt and pepper and place in pan. Cook for two minutes each side until evenly browned. Remove from heat and allow to cool.

4. Place pastry on a clean flat surface and cut a 20cm circle from each sheet. Place half the pate of pate in the centre of each pastry circle and spread into a smooth circle. Top each with half the mushroom mixture and steak.

5. Brush pastry edges with a little water and bring edges together, pressing to seal. Turn parcel over so seal is hidden and place on prepared baking tray.

6. With left over pastry, cut out leaf shapes and stick them to the top of the pastry with some water. Brush pastry surface with egg wash.

7. Bake for 20 minutes or until pastry is golden.

8. For vegetables, bring a medium saucepan of salted water to the boil, add potatoes and parboil for 10-12 minutes. Remove with a slotted spoon, place on a baking tray and bake for 10 minutes. Slice to serve.

9. Bring the saucepan of water back to the boil, add carrots and cook until tender. Add snow peas in the last few minutes of cooking.

10. For red wine caramel, pour non-alcoholic wine and sugar into a small saucepan and stir over medium heat until sugar is dissolved. Bring to the boil and reduce until sauce reaches the consistency of honey.

11. To serve, neatly arrange beef wellington, three carrots, half the snow peas and some sliced potatoes on a plate. Serve sauce on the side in a small jug.