Beef Wellington

Ingredients

  • 1135g eye fillet of beef (approximately)
  • 2 tablespoons butter, softened
  • 2 tablespoons butter
  • 1 onion, chopped
  • 35g mushrooms, sliced
  • 55g liver pate
  • 30g butter, softened
  • salt & pepper
  • 1 package frozen puff pasty, thawed
  • 1 egg yolk, beaten

Method

  1. Heat oven to 220 dec C
  2. Place beef in a small baking dish, spread with first measure of softened butter
  3. Bake for 10-15 minutes until browned. Remove from pan, and cool completely
  4. Melt second measure of butter, and saute onions and mushrooms for 5 minutes. Cool
  5. Mix pate and third measure of butter, season with s&p, and spread over beef
  6. Top with onion and mushroom mixture
  7. Roll out dough, and place beef in the centre. Fold up, and seal all the edges, making sure the seams are not too thick
  8. Place in a baking dish, cut a few slits in the top, and brush with egg yolk
  9. Bake for 10 minutes at 230 deg C, then reduce to 220 deg C for 10-15 minutes, until pastry is golden brown

Notes

Can also make individual parcels