Steak Wellington

Finely chop the onions and garlic and gently fry in olive oil for 5 minutes. Finely chop the wild mushrooms and add to the onions once they are thoroughly softened. Season the mushrooms with salt and pepper. Set aside to cool completely. Cut steaks into 3 x 3 cm cubes and make a small cross in the top of the steak cubes. Open the cross and place in a mozzarella ball. Once the mushrooms are cool, place a table spoon of the mixture on each cube and wrap it in a piece of bacon. Cut the puff pasty into rectangles place the steak on a piece of puff pastry and then lay a second piece on top of the meat. Brush then top layer of pastry with milk and place in over at 180 degrees c for 20 minutes. Serve with a selection of roasted vegetables.