Ingredient:
1.5 kg (3 lb) beef fillet, trimmed and tied
Salt and black pepper
2 tbsp sunflower oil
45 g (1 ½ oz) butter
1 small onion, finely chopped
250 g (8 oz) flat mushrooms, finely chopped
175 g (6 oz) smooth liver pate
400 g (13 oz) ready-made puff pastry
1 egg, beaten
Thin mushroom gravy, to serve
Method:
Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.
Put the beef fillet in a roasting tin and cook in a preheated oven at 220℃ (200℃ fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely.
Meanwhile, melt the butter in the frying pan, add the onion and mushrooms, and cook, stirring, for 3 minutes or until softened. Increase the heat to high, and cook until the excess moisture has evaporated. Turn into a bowl and leave to cool completely.
Add the liver pate to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.
Wrap the beef and pate mixture in the pastry.
Bake at 220℃ (200℃ fan, Gas 7) for 45 minutes or until the pastry is crisp and golden. Cover with foil after 30 minutes to prevent the pastry becoming too brown. Leave to stand for about 10 minutes, then slice and serve with the gravy.
Individual Beef Wellingtons
Cut the raw beef into eight slices. Brown the slices in a frying pan, cool, then wrap each one in pastry with a little of the pate mixture. Bake for 25-30 minutes.
1.5 kg (3 lb) beef fillet, trimmed and tied
Salt and black pepper
2 tbsp sunflower oil
45 g (1 ½ oz) butter
1 small onion, finely chopped
250 g (8 oz) flat mushrooms, finely chopped
175 g (6 oz) smooth liver pate
400 g (13 oz) ready-made puff pastry
1 egg, beaten
Thin mushroom gravy, to serve
Method:
Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.
Put the beef fillet in a roasting tin and cook in a preheated oven at 220℃ (200℃ fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely.
Meanwhile, melt the butter in the frying pan, add the onion and mushrooms, and cook, stirring, for 3 minutes or until softened. Increase the heat to high, and cook until the excess moisture has evaporated. Turn into a bowl and leave to cool completely.
Add the liver pate to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.
Wrap the beef and pate mixture in the pastry.
Bake at 220℃ (200℃ fan, Gas 7) for 45 minutes or until the pastry is crisp and golden. Cover with foil after 30 minutes to prevent the pastry becoming too brown. Leave to stand for about 10 minutes, then slice and serve with the gravy.
Individual Beef Wellingtons
Cut the raw beef into eight slices. Brown the slices in a frying pan, cool, then wrap each one in pastry with a little of the pate mixture. Bake for 25-30 minutes.
