Ingredients
1.5kg Beef fillet
45g Butter
1 Small finely chopped onion
250g Field mushrooms finely chopped
175g Smooth liver pate
300g Ready made puff pastry rolled out to 30cm x 40cm
1 Egg (for glazing)
Serves 6
Method
1. Season the beef and place into a large hot frying pan (with a little oil) until browned all over
2. Remove from frying pan and place into a roasting tray and cook at 220C / Gas 7 for 25 minutes.
3. Remove the beef from the oven and allow to cool completely
4. Whilst cooking the beef melt the butter in a frying pan and add in the onion and mushrooms until soft and all the moisture has evaporated.
5. Remove onions and mushrooms from the heat and allow to cool completely.
6. Mix in the onions and mushrooms with the liver pate and combine well. Season with salt and pepper.
7. Place half of the mixture onto of the rolled out pastry. Leave a gap of around 10cm wide around all edges.
8. Place the beef on top of the pate mixture and then cover with the remaining pate mixture.
9. Fold in the ends of the pastry over the ends of the beef.
10. Fold over the long edges of the pastry over the beef.
11. You may wish to use some additional pastry to make a lattice on top.
12. Using a pastry brush glaze the pastry with the egg.
13. Bake the Beef Wellington in the oven at 220C/Gas 7 for 45 minutes. After 30 minutes of the cooking time it is best to cover with silver foil so the pastry will not burn.
14. Remove from the oven and leave to rest for 5 – 10 minutes before carving and serving with vegetables and a good onion gravy.
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