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INGREDIENTS

1 lg Head broccoli; untrimmed
2 tb milk
1 tb olive oil
Salt and pepper
150 ml Red wine
1 ts Balsamic vinegar
; thick
75 g Smooth liver pate
1 lg Shallot
1 lg Spri fresh rosemary
1 Lime
1 tb Cranberry or redcurrant
2 100 g beef medallions; about
FOR THE GRAVY
2 tb Chopped fresh parsley
1 ts Green peppercorns; in brine
1 50 grams blo Parmesan
1 tb olive oil
2 tb Brandy
1 ts olive oil
1 375 gram pac puff pastry
FOR THE BROCCOLI
1 pn Chilli flakes
2 Garlic

Servings

INSTRUCTIONS

Preheat oven to 220c/Gas 7. 1 Heat the olive oil in a frying pan. Season the beef and quickly brown in the hot pan. Mix together the parsley, pate and peppercorns. 2 Cut the pastry into two 15cm/6" squares. Place a medallion in the centre of each square and spread the pate mixture on top. 3 Fold over the pastry corners to enclose the meat, pressing the joins with the fingertips to seal. Brush with egg and bake for 10-12 minutes until the pastry is puffed and dark golden. 4 Flatten the garlic cloves with a heavy knife and place in a small pan with 2.5cm/1" of boiling, salted water. 5 Remove the stem from the broccoli and peel off the tough skin. Cut it diagonally into 5mm/ 1/4" thick slices. 6 Cut the head into small florets. Add the sliced stem and florets to the garlic pan with the chilli flakes. Cover and cook for five minutes until the broccoli is soft. 7 For the Gravy: Heat the oil in a small frying pan. Finely chop the shallot and cook for 1-2 minutes or so until beginning to brown. 8 Strip the leaves off the rosemary sprig and finely chop. Pour the brandy into the hot pan and carefully ignite. 9 When the flames have died down, stir in the wine, rosemary, cranberry jelly and vinegar and boil for 3-4 minutes, stirring until the jelly dissolves. Season to taste. 10 Drain the broccoli well and return to the pan. Drizzle over the oil, squeeze over the lime juice and transfer to a serving plate. 11 Using a swivel-style peeler, shave thin slivers of Parmesan over the broccoli. 12 Remove the beef from the oven and place each in the centre of a serving plate. Pour around the gravy and serve with the broccoli. Recipe by: Cant Cook Wont Cook

NOTES

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Mini Beef Wellingtons with Soft Broccoli

1 lg Head broccoli; untrimmed
2 tb milk
1 tb olive oil
 Salt and pepper
150 ml Red wine
1 ts Balsamic vinegar
 ; thick
75 g Smooth liver pate
1 lg Shallot
1 lg Spri fresh rosemary
1 Lime
1 tb Cranberry or redcurrant
2 100 g beef medallions; about
 FOR THE GRAVY
2 tb Chopped fresh parsley
1 ts Green peppercorns; in brine
1 50 grams blo Parmesan
1 tb olive oil
2 tb Brandy
1 ts olive oil
1 375 gram pac puff pastry
 FOR THE BROCCOLI
1 pn Chilli flakes
2 Garlic

Preheat oven to 220c/Gas 7.    1 Heat the olive oil in a frying pan. Season the beef and quickly brown in  the hot pan. Mix together the parsley, pate and peppercorns.    2 Cut the pastry into two 15cm/6" squares. Place a medallion in the centre  of each square and spread the pate mixture on top.    3 Fold over the pastry corners to enclose the meat, pressing the joins with  the fingertips to seal. Brush with egg and bake for 10-12 minutes until the  pastry is puffed and dark golden.    4 Flatten the garlic cloves with a heavy knife and place in a small pan  with 2.5cm/1" of boiling, salted water.    5 Remove the stem from the broccoli and peel off the tough skin. Cut it  diagonally into 5mm/ 1/4" thick slices.    6 Cut the head into small florets. Add the sliced stem and florets to the  garlic pan with the chilli flakes. Cover and cook for five minutes until  the broccoli is soft.    7 For the Gravy: Heat the oil in a small frying pan. Finely chop the  shallot and cook for 1-2 minutes or so until beginning to brown.    8 Strip the leaves off the rosemary sprig and finely chop. Pour the brandy  into the hot pan and carefully ignite.    9 When the flames have died down, stir in the wine, rosemary, cranberry  jelly and vinegar and boil for 3-4 minutes, stirring until the jelly  dissolves. Season to taste.    10 Drain the broccoli well and return to the pan. Drizzle over the oil,  squeeze over the lime juice and transfer to a serving plate.    11 Using a swivel-style peeler, shave thin slivers of Parmesan over the  broccoli.    12 Remove the beef from the oven and place each in the centre of a serving  plate. Pour around the gravy and serve with the broccoli.        Recipe by: Cant Cook Wont Cook

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Nutrition

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Serving Size: 1 Serving (267g)
Recipe Makes: 2 servings

Calories: 216
Calories from Fat: 37 (17%)

Amt Per Serving		% DV

	Total Fat 4.1g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 0.5g
Cholesterol 0.3mg		0 %
Sodium 92mg		3 %
Potassium 330.8mg		9 %
Total Carbohydrate 13.9g		4 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 12.7g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 216

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