Photography: Dean Wilmot
Beef Wellington
By Suzanne Gibbs
Beef Wellington
INGREDIENTS
850g fillet of beef
60g butter
100g button mushrooms, very finely chopped
60g liver pâté, jelly removed
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten
METHOD
1. Season beef with a little salt and a good grinding of pepper. Melt half of butter in a large heavy-based frying pan on high heat. When foaming, add beef and brown for 5 minutes, turning to brown all over. Transfer beef to a plate and refrigerate for 2 hours, until cold.
2. Preheat oven to 240°C or 220°C fan. Line a baking tray with baking paper. Melt remaining butter in a large frying pan on high heat. Cook mushrooms for 3-5 minutes, until liquid is released and then completely evaporates. Mix together pâté and mushrooms and spread over top of beef.
3. Place beef in centre of one sheet of pastry. Brush around edges, close to beef, with a little beaten egg. Cover with remaining pastry and press to seal pastry together all around beef. Trim excess from long edges, leaving 2cm either side. Fold short ends under to seal. Place on prepared tray, brush with egg and decorate, if you like, with pastry remnants cut into leaf shapes and also brushed with egg.
4. Bake for 30 minutes. Reduce heat to 200°C or 180°C fan and bake for another 5 minutes for rare and 10 minutes for medium. Rest for 5 minutes before cutting into thick slices, about 4cm thick, to serve.
Named after the Iron duke, or was it the boots that bear his name? An imaginative chef browned a fillet of beef, flamed it with brandy, topped it with pate and wrapped it in pastry.
Tips: You can flame the beef with ¼ cup of brandy when searing.
If the pastry is becoming too brown, cover with foil. This will be necessary if you like your beef well done.
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