Beef Wellington Recipe

BEEF Beef wellington Ingredients 1.2KG beef fillet steak 6 tbsp softened butter 1 chopped onion 50g sliced mushrooms 50g pork liver pate 1 tbsp sea salt 1 tbsp cracked black pepper 375g packet frozen puff pastry, thawed 1 beaten egg yolk 300ml beef stock 2 tbsp red wine Method Preheat oven to 220 degrees Place beef in roasting dish and spread with 2 tbsp of softened butter Bake for 13 minutes until browned Remove from dish and allow to cool completely (reserve pan juices) Melt 2 tbsp of butter in a frying pan and sauté onions and mushrooms in the butter for 5 minutes. Remove from heat and let cool. Mix together pate and 2 tbsp softened butter and season with salt and pepper. Spread pate over beef and top with onion and mushroom mixture. Roll out the puff pastry dough and place the beef in the centre. Foldup and seal the edges -making sure the seams are not too thick. Place beef in baking dish and cut a few slits in the top of the dough and brush with egg yolk. Bake at 230 degrees C for 10 minutes then reduce heat to 220degrees C for 10-15 minutes until pastry is rich, golden brown. Set aside and keep warm Place all reserved juices in a small saucepan over a high heat. Stir in beef stock and red wine; boil for 10-15 minutes or until slightly reduced. Strain and serve with beef. Source:

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