You’ll Need
For the Wellingtons
2 beef fillet steaks (180–200g each)
1 tbsp extra virgin olive oil, Sea salt
Freshly cracked black pepper, 200g chestnut mushrooms, finely chopped
2 shallots, finely diced, 2 cloves garlic, finely grated, 20g butter
4 slices Parma ham, 1 sheet ready-rolled puff pastry, 1 tsp Dijon mustard, 1 egg, beaten
For the Madeira Cream Sauce
150ml Madeira wine
150ml double cream
1 tsp Dijon mustard
1 tsp fresh thyme leaves
Freshly cracked black pepper
To Serve
Potato fondant or Dauphinoise potatoes
Tenderstem broccoli
Fresh thyme sprigs
Optional but Dangerous
Black truffle shavings
Foie gras pâté
Wild mushrooms
Parmesan crisps
Method
Remove the fillet steaks from the fridge 20 minutes before cooking.
Pat them completely dry with kitchen paper and season generously with sea salt and freshly cracked black pepper.
Preheat your air fryer to 200°C.
Sear the steaks in a very hot pan with the olive oil for 45–60 seconds per side, just enough to colour the outside.
Remove and leave to cool completely.
Meanwhile, melt the butter in a frying pan.
Cook the shallots for 2 minutes, then add the garlic and chopped mushrooms.
Cook over a medium heat for 8–10 minutes, stirring regularly, until all the moisture has evaporated and the mixture becomes thick and intensely flavoured.
Allow the mushroom duxelles to cool.
Brush each cooled steak lightly with Dijon mustard.
Lay two slices of Parma ham slightly overlapping on a sheet of cling film.
Spread half of the mushroom mixture evenly over the ham.
Place the steak in the centre and wrap tightly using the cling film.
Repeat with the second steak.
Chill for 15 minutes.
Cut the puff pastry into two equal pieces.
Remove the cling film and wrap each steak parcel tightly in the pastry, sealing the edges well.
Brush all over with beaten egg.
Using a sharp knife, lightly score a decorative pattern across the pastry without cutting through.
Place the Wellingtons into the air fryer basket.
Air fry at 200°C for:
13–15 minutes for medium-rare 16–18 minutes for medium Remove and rest for 10 minutes before slicing.
Meanwhile, combine the Madeira, double cream, Dijon mustard, thyme and black pepper in a small heatproof dish.
Place into the air fryer at 180°C for 5–6 minutes, stirring once, until reduced into a silky sauce.
Slice each Wellington in half and serve with potato fondant or Dauphinoise potatoes, Tenderstem broccoli and a generous spoonful of the Madeira cream.