Rachel Khoo's Beef Wellingtons

Need Sunday lunch be all about roasting an epic joint of lamb? It might make easy work of feeding the crowds, but what about the more intimate gatherings that many of us will be hosting in small kitchens? An individual beef Wellington is a blessing in a puff pastry disguise. Adorned with little hearts (or try any cutout you see fit) and ready in no time at all, it makes for an easy, elegant centrepiece on your lunch plate.

Easter Wellingtons

Serves 2

2 fillet steaks, each about 200g

and 2cm thick

1 tsp olive oil

320g packet pre-rolled puff pastry

2 tsp English mustard

2 heaped tbsp caramelised red onion jam or chutney

1 egg beaten with 1 tbsp milk, for the egg wash

Place a large non-stick frying pan over the highest possible heat. Rub the steaks with olive oil and season with sea salt and black pepper. When the pan is smoking hot, add the steaks and sear for 1 minute on each side. Remove and set aside to cool, then place in the fridge to chill for 10-15 minutes (you want them to be cool enough not to melt the pastry).

Cut the pastry into 4 squares just big enough to fit the steaks with a 2cm border all the way round. Preheat the oven to 200C and line a baking tray with baking paper.