Beef Wellington (Australian)
Serves 6–8
Ingredients
1000 g fillet of beef
Oil
Salt, freshly ground
Pepper, freshly ground
60 g butter
2 shallots
2 cloves of garlic
300 g mushrooms
80 g chicken liver paté
65 g breadcrumbs
2 tbsp fresh thyme
300 g puff pastry
1 egg yolk
Method
Peel and finely dice the shallots and
garlic. Clean and slice the mushrooms,
and finely chop the thyme.
Roll the fillet of beef and secure with
kitchen twine making sure the diameter
is even along the length. Brush with oil,
season with pepper and sear all round.
Place in the refrigerator to chill, then
remove the kitchen twine.
Melt the butter in a pan on the hob and
sauté the shallots, garlic and
mushrooms until the shallots take on a
glassy appearance and there is no
moisture in the pan. Stir in the liver paté
and then leave to cool.
Stir the breadcrumbs and thyme into
the mushrooms and then roughly blitz
in a food processor.
Roll out the puff pastry so that it will
completely encase the meat with
enough pastry left to seal the meat in.
Coat the pastry with the mushroom
mixture.
Arrange the meat on the pastry, lift the
edges up and seal with beaten egg
yolk. Place on the baking tray with the
seam tucked underneath.
Brush with egg yolk and place in the
refrigerator to chill whilst the oven is
heating up.
Leave to stand for 10 minutes after
cooking then remove the food probe
and carve just before serving.
Meat and poultry
90
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