Beef Wellington Recipe

Ingredients:

15ml (1tbsp) butter

15ml (1 tbsp) oil

1 kg beef fillet, trimmed

250g button mushrooms

1 small onion, peeled and chopped

75g smooth chicken liver pâté

30ml (2 tbsp) fresh white breadcrumbs

1 sprig fresh thyme, chopped

Salt and freshly ground black pepper

400g ready-made puff pastry, thawed

1 large egg, beaten, for glazing

Method:

Preheat the oven to 220 C. In a roasting pan on the stove top, melt the butter, add the oil and brown the fillet on all sides.

Place in the oven and cook for 5 minutes for rare, 10 for medium and 15 minutes for well done, remembering it cooks further once covered in pastry. Remove and cool.

Blend the mushrooms and onion in a food processor then add to the roasting tin and fry in the meat juices for about 5 minutes. Stir in the pâté, then cool. Add the breadcrumbs, thyme and seasoning. Roll out the pastry on lightly floured surface.

Trim to a 40 x 45cm rectangle using a sharp knife. Spoon a little of the mushroom and onion mixture sown the centre of the pastry. Place the fillet on top. Spoon the remaining mushroom and onion mixture over the top and sides of the fillet. Brush the edges of the pastry with beaten egg and fold the pastry over like a parcel to enclose the fillet. Press the edges together and seal well, trimming off excess pastry.

Place join sides down on a lightly greased baking sheet. Brush with egg. Cut long strips from the pastry trimmings and arrange on top to form a lattice. Brush with egg. Bake at 200 C for 30-35 minutes