Wellington Steak

Season the steaks with salt, garlic powder and pepper.

Then, heat a bit of Gallo Extra Virgin Olive Oil in a pan. Let it heat well.

Cook the steaks 1 minute on each side. Remove from the heat and reserve.

In the same pan, add a drizzle of Gallo Extra Virgin Olive Oil and sauté the shallots, together with the garlic, for 1 minute.

Add the mushrooms, mix well and cook for 3 more minutes.

Add the spinach and cook for 2 minutes or until they cook, but not for too long. Season with salt and pepper and let it cool down.

Pre-heat the oven at 190ºC.

Wrap the steaks with slices of ham.

Unroll the puff pastry and cut it into circles with a kitchen ring. Cut 6 smaller bases and 6 bigger tops.

Put the steaks on the smaller bases. Then add a bit of the sautéed spinachc and mushrooms on top and cover with one of the bigger circles.

Press the sides with a fork and do some cuts with a knife.

Then brush with the egg and cook in the oven until golden.

To finish, drizzle with Gallo Premium Extra Virgin Olive Oil Late Harvest and serve with a salad.