Beef Wellington
Ingredients (Serves 8)
List of Ingredients
2 lb - 2 lb 8 oz piece fillet beef
2 tbsp sunflower oil
12 oz ready-made puff pastry, thawed if frozen
4 oz button mushrooms thinly sliced
4 oz chicken liver pate
seasoning
beaten egg, to glaze
Recipe
Prepare:
Preheat oven to 450F
If you are using the thin end or tail of fillet fold in half so that it is an even thickness along its length as lightly skewer or tie together.
Heat oil and brown the beef all over for 10 minutes; remove from pan and leave to cool.
Add mushrooms to the pan and fry for 2-3 minutes, then remove with a slotted spoon.
Roll out the pastry on a lightly floured surface to an oval that will enclose the beef. Layer half the mushrooms along the centre of the pastry and place the beef on top, removing the skewer or string. Spread over the pate, sprinkle over the remaining mushrooms and season.
Fold pastry around the beef, brushing edges with beaten egg to help them stick. Turn it upside-down for a perfect finish. Use any pastry scraps to make leaves. Brush with beaten egg a couple of times.
If you like your beef pink, it should take about 10 minutes per 1 lb. If you like it slightly more done add another 1-2 minutes per 1 lb.
Remove from the oven and allow to stand for 5 minutes before carving.
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