Beef Wellingtons and Hasselback Potatoes

Air Fryer Beef Wellingtons… you’ve asked, so we developed the recipe! Using smaller 200g beef fillet portions, these wellingtons cook fantastically using the extra hot Sauté of the Instant Pot Pro, following by a crisping up in the Vortex Plus air fryer. We added a special twist on hasselback potatoes which cook during your prep time. 

Prep time: 40 minutes
Cook time: 30 minutes
Serves: 2

Ingredients

Wellingtons:
2 Tbsp vegetable oil
400g beef fillet, portioned into 200g each if making individual Wellingtons
Salt and pepper
2 Tbsp Dijon mustard
1 small onion, finely chopped
250g portabellini mushrooms, finely chopped
2 Tbsp balsamic vinegar
1 tsp dried mixed herbs
1 sheet puff pastry, thawed
4 slices parma ham
1 large egg, beaten
2 Tbsp sesame seeds

Hasselback potatoes
4 medium potatoes, washed
1/2 cup melted butter
3 cloves garlic, crushed
1 tsp chopped parsley
1 tsp chopped thyme
1 tsp chopped rosemary
1/2 tsp salt
1/4 tsp pepper

Method:
Coat the fillets in 1 tablespoon oil and generously season. Brown the meat on all sides over medium high heat using the Sauté function of your Instant Pot. Remove from the heat, brush each fillet with a tablespoon of mustard and set aside to cool.
Add the remaining tablespoon oil to the same pan and add the onion and mushrooms, stirring occasionally to release the water and allowing the mix to brown. Season, add balsamic vinegar and herbs and stir through. Remove from the heat and set aside to cool.
For the potatoes, thinly slice the potatoes without going all the way through to the bottom, using 2 wooden spoons or chopsticks on either side of the potato as a guide. In a small bowl combine melted butter, garlic, herbs, salt and pepper and brush generously over each potato and in between each slice.
To prepare the wellingtons, on a floured surface, roll out to 3mm thick and if making two portions cut the pastry sheet in half ensuring the pastry is big enough to cover the fillet.
Place parma ham in the centre leaving a 1,5cm border. Add 2 tablespoons of the cooled mushroom mix in the middle of the pastry, place the fillet on top and cover all sides with more mushroom mix.
Fold over the pastry to cover completely, crimping the edges with a fork if preferred.
Score the tops, brush with beaten egg and sprinkle with sesame seeds. Repeat with the other fillet, if using. Refrigerate until ready to cook, at least  for 10 minutes.
Set the Vortex Plus ClearCook to ROAST at 200ºC degrees for 30 minutes. Add the potatoes first and the wellingtons at 20 minutes. The internal temperature of the steak should read 60 - 65ºC for medium rare (it will continue to cook as it rests).
Rest the wellingtons for 15 minutes before serving with hasselback potatoes and green vegetables.