Best Beef Wellington Recipe

Ingredients

• 1.6kg Whole Fillet of Beef
• 20ml Brandy
• Salt and Pepper
• 50g Butter
• 2 Medium Onions
• Peeled
• 350g Button Mushrooms
• 450g Puff Pastry (ready rolled if you prefer)
• 175g Chicken Liver Pate
• must be smooth
• 2 eggs
• beaten

Instructions

1) To begin with you are going to want to grab the brandy and bush it onto your beef fillet. Then sprinkle some salt and pepper over the fillet of beef.

2) Get your frying pan ready and melt the butter in it. Place the beef in the pan and fry it for a couple of minutes turning it over as your frying it so as to get all sides of the beef. This will seal the beef and will help lock in the flavours of the beef.

3) Carefully move the beef into a roasting tin and place it in a pre-heated oven at 200*C for 15 minutes. Remove it from the oven and allow to cool

4) Whilst the beef is cooling chop up the button mushrooms and the onions until they are in very small pieces. Toss the onions into the frying pan and fry for about 10 minutes or until they are tender. Then toss in the mushrooms and fry for a further 5 minutes. The onions and the mushrooms will have absorbed the flavour of the beef and each other.

5) Toss in a pinch of salt and pepper and allow the mushrooms and onions to cool

6) Roll out the pastry so that it is the shape of a large rectangle (if you have used ready rolled puff pastry this will be really easy)

7) Mix the pate with about 5tbsp of the onion and mushroom mix

8) Spread this pate mixture over the top of the beef fillet then place the beef in the middle of the pasty rectangle with the pate side down on the pastry

9) Spread the rest of the mushroom mixture over the top of the fillet

10) It is now time to encase the meat in pastry. To get the pastry to stick you will need to brush the edges of the pastry with the beaten egg. All you have to do then is fold the pastry around the beef so that it is completely wrapped up in the pastry. Lightly press the edges of the pastry together to seal the meat in.

11) Put the Wellington onto a baking tray so that the folds are on the bottom. This will require you to carefully flip the Wellington over. If the joins are on the bottom of the Wellington it means that they are less likely to burst apart whilst the Beef Wellington is cooking.

12) At this point you could decorate the top of the Wellington however you see fit, you could make pretty shapes out of any left over pastry and using some beaten egg stick them to the top of the Wellington, or you could just cut some slits into the top of the pastry for effect

13) Once you have decorated the Wellington brush the pastry with the rest of the beaten egg so that it goes a lovely golden brown when you cook it.

14) Place into the oven and bake the Wellington at 200*C for 25 minutes

15) Carve up and serve the Wellington