Beef Wellington

  • 1.5 kg (3 lb) Fillet of Beef
  • 375g (13 oz) Puff Pastry
  • 225g (8 oz) Button Mushrooms
  • 175g (6 oz) Liver Pate
  • 1 Egg
  • 40g (1½ oz) Butter
  • 1 tbsp Vegetable Oil
  • Pre-heat oven to 220°C: 425°F: Gas 7
  • Trim and tie up the beef at intervals with fine string so it retains its shape.
  • Heat the oil and 15g (½ oz) of the butter in a large frying pan, add the beef and seal and lightly colour on all sides.
  • Roast for 20 minutes, and then allow the beef to cool before removing the string.
  • Fry the sliced mushrooms in the remaining butter until soft, allow to cool and mix with the pate.
  • On a lightly floured surface, roll out the pastry into a large rectangle to a thickness of 0.5 cm.
  • Spread the pate and mushroom mixture along the centre of the pastry.
  • Place the meat on top in the centre.
  • Brush the edges of the pastry with the beaten egg.
  • Fold the pastry edges over and turn over so that the join is underneath, folding the ends under the meat.
  • Place on a baking tray.
  • Decorate with leaves cut from the pastry trimmings, brush with the remaining egg.
  • Bake for 50-60 minutes, covering with foil after 25 minutes.
  • Allow to rest for 10 minutes before serving.


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