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Beef Wellington Recipe
HT
MC
English
100mins
plus cooling
This dish was prepared for and named after
Arthur Wellesley, who was made the first Duke of Wellington having
defeated Napoleon at Waterloo in 1815 . . . despite the fact that it is believed
he wasn't particularly interested in food on the whole, with this dish being one
of the few he really savoured.
Serves 4 Hot Beef Vegetables Main Course England British
Europe
Ingredients
675g/1˝ lb
Fillet of Beef (in one piece)
Black Pepper
1 tbsp Vegetable
Oil
25g/1oz Butter
175g/6oz
Mushrooms
100g/4oz Smooth
Liver Pate
300g/11oz Puff
Pastry
Beaten Egg to
glaze
Instructions
1. Preheat the oven to 220C, 425F, Gas mark 7. Tie the fillet with string
at intervals to ensure it keeps its shape
during cooking and season well with freshly ground Black Pepper.
2. Melt the butter and oil in a frying pan until very hot, add the beef
and seal well on all sides.
3. Transfer to a roasting pan and bake in the oven for 20 minutes. Remove
from the
oven and allow to cool.
3. Slice the mushrooms thinly. Reheat
the oil and butter in the frying pan, add the mushrooms and sauté gently until soft. Set aside to cool.
4. Re-heat the oven to 220C, 425F, Gas mark 7. On a floured surface, roll
the pastry out to an oblong large enough to enclose the joint of meat.
5. Once cool, in a small bowl mix together the mushrooms and pate until
well blended.
6. Spread the mushroom mixture down the centre of the pastry, lay the meat on top. Brush the edges with a little beaten egg then pull up the long edges to
overlap at the top: press down to seal.
7. Fold up the short ends of the pastry making a parcel, cutting off any
excess pastry.
8. Use the pastry trimmings to decorate the top, brush with beaten egg
and bake in the
oven for 50-60 minutes. Allow to rest for 10 minutes before carving into 4 thick
slices.
More English
Recipes
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Beef/Veal Recipes | General
Beef Prep & Cooking Times |
Beef Cuts
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