British Recipes | Beef Wellington
Duke of Wellington's Legacy
The Duke of Wellington lends his name to this dish, but not for the reason you may think. The Beef Wellington was thought to resemble one of the brown military boots which were called after him, and hence the dish took the same name.
Beef Wellington
Time to Prepare: 30 minutes.
Time to Cook: Around 2 hours.
Great For: Delicious fine food to offer your guests. Ideal served with a drop of Cotes du Rhone.
Ingredients
- 1.4 Kg Fillet of beef
- 1 Tablespoon of Vegetable oil
- 40 Grammes of Butter
- 225 Grammes of Button mushrooms, sliced
- 150 Grammes of Smooth liver pate
- 325 Grammes of Puff Pastry
- 1 Egg beaten, for glaze
Preparation Instructions
- Pre-heat oven to 220C/Gas 7.
- Trim and tie up the fillet at intervals with fine string so it retains its shape. Heat the oil and 15g of the butter in a large frying pan.
- Add the meat and fry briskly on all sides to seal. Press down with a wooden spoon while frying to seal well. Roast for 20 minutes, then set the beef aside to cool and remove the string.
- Meanwhile, cook the mushrooms in the remaining butter until soft; leave until cold, then blend with the pate.
- On a lightly floured surface, roll out the pastry to a large rectangle about 33 x 28cm and 0.5cm thick.
- Spread the pate mixture down the centre of the pastry. Place the meat on top in the centre. Brush the edges of the pastry with the egg.
- Fold the pastry edges over length ways, and turn the parcel over so that the join is underneath. Fold the ends under the meat on the baking sheet.
- Decorate with leaves cut from the pastry trimmings.
- Brush with the remaining egg and bake for 50-60 minutes depending how well done you like your beef, covering with foil after 25 minutes.
- Allow the Beef Wellington to rest for 10 minutes before serving.
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