- 1 bulb garlic
- 400g green beans, trimmed 12 to 15 slices Parma ham 300g spinach
- 200ml whipping cream
- 2 tbsp horseradish
- salt and pepper
- flour, to dust
- 2 x 320g sheets ready-rolled puff pastry
- half fillet of beef, about 1kg, cut into 6 slices, or 6 fillet steaks, about 150g each
- 1 egg, beaten
- 1,2kg potatoes, peeled and cut into large even-sized pieces 25g butter
- 2 tbsp milk
Preheat oven to 200°C. Slice off tops of garlic and wrap in tinfoil. Roast for 30 to 35 minutes or until soft. Leave
Meanwhile, bring a medium pot of water to the boil and cook beans for 3 minutes until al dente. Immediately run under cold water until cool. Cut 3 pieces of ham in half lengthways. Divide beans into six bunches, wrap each in a piece of ham and transfer to a baking tray. Chill.
Put spinach in a colander in the sink and pour over a kettleful of boiled water. Leave until cool enough to handle. Lifting up handfuls at a time, firmly squeeze out any liquid, then put spinach into a food processor. Stir in 100ml cream, horseradish and plenty of seasoning, then whizz to combine. (If preparing by hand, finely chop spinach, then stir through cream and horseradish.) Set aside.
On a lightly floured surface, roll out first sheet of pastry to 38cm x 23cm, then cut into three 12,5cm x 23cm rectangles. Place a piece of ham in centre of each, then top each with a steak and a sixth of the spinach mixture. Fold remaining ham over top of spinach. Brush pastry with a little beaten egg, fold over and press sides together, trimming and discarding any pastry that extends beyond the parcel. Press edges together with a fork, and brush parcels with egg. Repeat with remaining pastry. Put on a large baking sheet and chill for 10 minutes.
Turn oven up to 220°C. Put potatoes into a large pot, cover with cold water and bring to the boil. Bubble for 15 minutes or until potatoes are cooked. (Check by pushing a knife through one: it should go through easily.) Drain and leave to steam dry in colander for 10 minutes. Return potatoes to empty pot, carefully squeeze garlic out of skins into pot; mash well with the rest of the cream and the butter and milk.
Meanwhile, cook beef parcels for 20 minutes (medium rare) or 25 minutes (medium). Add bean bundles for last 12 minutes. Leave to rest for 5 minutes, then serve beef, beans and mash with extra horseradish, if you like.
GET AHEAD Make Wellingtons up to a day ahead, cover and chill. Bring up to room temperature, reglaze with a beaten egg and cook for 20 to 25 minutes. Prepare beans up to end of step 2. Peel and chop potatoes and keep in cold water for up to 3 hours. Complete recipe to serve.
Each Serving About 4 165kJ, 54g fat (27g saturated), 69g carbohydrate (6g total sugars), 55g protein, 9g fibre.