Beef Wellington

Tender beef wrapped in flaky puff pastry - what more could you ask for?
Beef Wellington

Photography: Dean Wilmot, styling: Jennifer Tolhurst, Vicki Liley.


Beef Wellington, possibly the most classic British dish, makes for the ultimate family meal, or an impressive centrepiece for a dinner party or celebration.

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1.Tie beef securely with kitchen string. Heat oil in large frying pan; cook beef until browned all over. Wrap beef in foil; cool.
2.Heat butter in same pan; cook onion and mushrooms, stirring, until tender. Cool.
3.Preheat oven to 240°C. Line oven tray with baking paper. Stir pate in medium bowl until soft. Remove string from beef. Spread pate all over beef; season.
4.Roll out pastry on lightly floured surface into a rectangle large enough to enclose beef; moisten edges with water.
5.Place mushroom mixture down centre of pastry; place beef on top of mushrooms. Fold pastry over beef to enclose; trim excess pastry and press edges to seal. Place beef, seam-side down, on tray; brush with egg then cut small slits in top of pastry.
6.Bake beef 10 minutes. Reduce oven to 200°C; bake a further 20 minutes or until browned lightly. Serve beef, sliced thickly. Serve with steamed vegetables.

It is important to trim excess pastry when covering the beef. Don’t have the pastry too thick at the joins or the pastry will not cook through. To decorate, cut small leaves from pastry scraps and secure them to the beef wellington with a little of the egg before baking.


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