- 1 (3 lb) beef tenderloin
- 3 tbs olive oil
- 1 1/2 cups mushrooms, chopped
- 3 cloves garlic, crushed
- 8 oz liver pate
- 2 tbs fresh parsley, chopped
- 1 frozen puff pastry sheet, thawed
- beaten egg for glaze
- kosher salt and black pepper to taste
- fresh parsley for garnish
This is classic dish of a beef tenderloin topped with a mushroom mixture and encased in puff pastry.
- Tie the beef filet at regular intervals with string so that it stays in a neat shape during cooking.
- Heat 2 tsp of olive oil in a large frying pan, and cook the beef over a high heat for about 10 minutes until browned on all sides.
- Transfer to a roasting pan and bake for 20 minutes. Remove from oven and allow to cool.
- Heat the remaining oil in a frying pan and cook the mushrooms and garlic for about 5 minutes.
- Beat the mushroom mixture into the pate along with the parsley and season with salt and pepper.
- Roll out the pastry in a sheet large enough to enclose the beef, plus a strip to spare.
- Trim off the spare pastry and trim the edges to neaten.
- Spread the pate mix down the middle of the pastry.
- Untie the beef and lay it on the pate’.
- Preheat the oven to 425 degrees.
- Brush the edges of the pastry with beaten egg and fold it over the meat to enclose it in a neat parcel.
- Place the parcel on a baking sheet with the joint in the pastry underneath.
- Chill for 10 minutes., then brush the parcel with the egg wash .
- Bake the beef wellington for 50-60 minutes, covering it loosely with foil after 30 minutes to prevent the pastry from burning.
- Serve cut into thick slices, garnished with parsley.