Ingredients
- 1.25 kg (2 lb 12 oz) piece of beef fillet or rib eye, trimmed
- 1 tablespoon oil
- 125 g (4 1/2 oz) pâté
- 60 g (2 1/4 oz) button mushrooms, sliced
- 375 g (13 oz) block of puff pastry, thawed
- 1 egg, lightly beaten
- 1 sheet puff pastry, thawed
- green beans, to serve
- rosemary, to garnish
Method
1. To help the beef keep its shape, tie it four or five times along its length, then rub with pepper. Heat the oil over high heat in a large, heavybased pan, then cook the meat until it is browned all over. Take the beef out of the pan and let it cool, then cut off the string. Smear the pâté over the top and sides of the beef, then use this as glue to stick the mushrooms on.
2. The idea is to enclose the beef in puff pastry. Start by rolling the block of pastry out on a lightly floured surface until it is big enough. Then sit the beef on the pastry, brush the edges with egg and bring the edges up until you have a parcel of beef. Use some more of the beaten egg to seal the parcel, then neatly fold in the ends. Lift the beef onto a greased baking tray so the seam is underneath.
3. Cut shapes from the sheet of pastry. Use the egg to stick the shapes on, then brush all over the Wellington with more of the egg. Cut a few slits in the top to allow the steam to escape. Cook in a 210°C (415°F/Gas 6-7) oven for 45 minutes for rare, 1 hour for medium or 1 1/2 hours for well done. Rest for 10 minutes, then slice and serve. Serve with green beans and garnish with rosemary.
