Recipe

Beef wellington

Jan 27, 2014 1:00pm
  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

Beef wellington
  • 850 gram beef fillet
  • 60 gram butter
  • 100 gram button mushrooms, very finely chopped
  • 60 gram liver pate, jelly removed
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten

Method

Beef wellington
  • 1
    Season beef with a little salt and a good grinding of pepper.
  • 2
    Melt half of butter in a heavy-based frying pan on high heat. When foaming, add beef; cook 5 minutes, turning to brown all over. Transfer to a plate; refrigerate for 2 hours, until cold.
  • 3
    Preheat oven to 240°C (220°C fan-forced). Line a baking tray with baking paper.
  • 4
    Melt remaining butter in a frying pan on high heat. Cook mushrooms 3-5 minutes, until liquid is released and then completely evaporates. Mix together mushrooms and pate; spread over top of beef.
  • 5
    Place beef in centre of one sheet of pastry. Brush around edges with a little beaten egg. Cover with remaining pastry; press all around beef to seal. Trim excess from long edges, leaving 2cm either side. Fold short ends under to seal.
  • 6
    Place on prepared tray, brush with egg; decorate, if you like, with remaining pastry cut into leaf shapes and brushed with egg.
  • 7
    Bake 30 minutes. Reduce heat to 200°C (180°C fan-forced); bake another 5 minutes for rare and 10 minutes for medium. Rest 5 minutes before cutting into 4cm-thick slices to serve.

Notes

When searing the beef, you can flame it with 1/4 cup of brandy, if you like, for an extra-special flavour. If the pastry is becoming too brown, simply cover it with foil. This will be necessary if you like your beef well done.

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