Beef Wellington recipe

Ingredients:

• 1.2kg beef fillet steak
• 6 tbsp. butter
• 375g puff pastry
• 1 onion
• 50g mushrooms
• 50g pork liver pate
• Salt and pepper
• 1 egg yolk

Method of Preparation:

1. Preheat the oven to 220C and place the beef into a casserole dish. Cover with 2 tbsp. butter and bake for 15 minutes or until browned. Remove from the oven and allow to cool completely, reserving pan juices for gravy if you desire.

2. Finely chop the onions and mushrooms. Melt 2 tbsp. butter and fry onions and mushrooms until soft. Continue cooking until all liquid has melted away - do not overstir the mushrooms as they will release liquid. This will take around 15 minutes.

3. Mix together the pate and the remaining butter. Spread all over the cooled beef, then top with the onion and mushroom mixture.

4. Roll out the puff pastry and place the beef in the centre. Fold the pastry up and over the beef, making sure it is sealed on all sides. Turn the beef over and place into a baking tin seam side down.

5. Poke a few holes in the top of the pastry with a knife and then brush with the egg yolk.

6. Bake at 230C for 10 minutes, then turn down to 210C and cook for another 15 minutes, until the pastry is golden and flaky.

7. Set aside under foil for ten minutes to rest, then slice to serve.

A savoury crepe made from eggs and salt and pepper is often used in wellingtons to prevent the pastry from going soggy. If you want to use a crepe, place it on top of the pastry before you place the beef onto it. This recipe serves six people.

Author: Laura Young.

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