absolutely delicious

Beef Wellington

Ingredients

• 1 1/4 kgs beef tenderloin
• 115 g butter
• 60 g chicken pate
• 1 baby onion finely chopped
• 1 cup beef stock (liquid)
• 230 g button mushrooms sliced
• 1 egg yolks
• 500 g puff pastry
• 1/2 tsp salt and pepper
• 2 tbs red wine

• Method

  • STEP 1Spread beef with 30 g softened butter.
  • STEP 2Bake at 220C for 10-15 minutes or until fillet is browned all over.
  • STEP 3Remove from oven and allow to cool completely. Reserve the pan juices.
  • STEP 4Sauté onion and mushrooms in 30 g butter until tender.
  • STEP 5Combine remaining butter with pate, season lightly with salt and pepper. Spread all over the top of the beef fillet.
  • STEP 6Top with onion and mushroom mixture.
  • STEP 7Roll puff pastry to 3 mm thickness.
  • STEP 8Place beef fillet in the centre and wrap the pastry around it. Press firmly together, making sure any overlapping edges of the pastry are not too thick.
  • STEP 9Place pastry wrapped fillet in baking dish.
  • STEP 10Brush with beaten egg yolk.
  • STEP 11Bake at 240C for 10 minutes.
  • STEP 12Reduce heat to 220C and cook for a further 10-15 minutes or until pastry is rich golden brown.
  • STEP 13To reserved pan juices, add beef stock and red wine.
  • STEP 14Cover and cook over high heat until sauce is slightly reduced. Strain.
  • STEP 15Cut fillet into thick slices and spoon sauce over.
  • STEP 16Serve with vegetables or tossed green salad and baby potatoes.