Beef Wellington
Serves 8
Fillet of beef - 1.4 kg (3 lb)
Vegetable oil - 1 tbsp
Butter - 40g (1½ oz)
Button mushrooms - 225g (8 oz), sliced
Smooth liver pate - 175g (6 oz)
Puff pastry - 375g (13 oz)
Egg, 1, beaten, to glaze
METHOD
- Pre-heat oven to 220 °C / 425 °F / gas
7.
- Trim and tie up the fillet 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 meat and fry briskly
on all sides. Press down with a wooden spoon while frying to seal well.
- Roast for 20 minutes, then set the
beef aside to cool and remove the string.
- Meanwhile, cook the mushrooms in the
remaining butter until soft; leave until cold, then blend with the pate.
- On a lightly floured surface, roll out
the pastry to a large rectangle about 33 x 28 cm (13 x 11 inches) and
0.5 cm (¼ inch) thick.
- Spread the pate mixture down the
centre of the pastry. Place the meat on top in the centre. Brush the
edges of the pastry with the egg.
- Fold the pastry edges over lengthways
and turn the parcel over so that the join is underneath. Fold the ends
under the meat on the baking sheet.
- Decorate with leaves cut from the pastry trimmings. Brush with the remaining egg and bake for 50-60 minutes depending how well done you like your beef, covering with foil after 25 minutes. Allow the Beef Wellington to rest for 10 minutes before serving.
