CLASSIC BEEF WELLINGTON

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A Beef Wellington is a great dish for a celebration and often served at Christmas - one of the classics of the British festive table must be the Beef Wellington. The dish was named after the Duke of Wellington in 1851 and has graced British tables ever since. 

Many shy away from making a Beef Wellington as it has a reputation for being difficult. Thus recipe shows that it isn't. It is a tried and tested recipe and it works. Just follow the recipe and you will be amazed at the result. 

The recipe is based on a classic Frenchboeuf en croute - beef wrapped in pastry. 


WHAT YOU WILL NEED 

  • 25g butter 
  • 1 onion 
  • 150g mushroom finely chopped 
  • 2 cloves garlic minced
  • 3 tbsp flat leaf parsley finely chopped 
  • 100g smooth liver pate
  • 750g beef fillet
  • Salt and ground black pepper 
  • 500g read made puff pastry 
  • 1 egg

HOW TO MAKE IT 
  
  1. Heat the oven to 200C/ 400F/ Gas 6
  2. Melt the butter in a large frying pan and cook the onion for about 5 minutes until it begins to soften. Add the mushrooms and cook for a further 5 minutes until soft and creamy. Stir in the garlic and parsley and season with a little salt and pepper. Set aside to cool.
  3. Beat the pate into the mushroom mixture and set aside. 
  4. Roll out the puff pastry on a lightly floured surface to a sheet large enough to enclose the beef, reserving the off - cuts for decoration.
  5. Spread the pate mixture down the middle of the pastry and lay the beef and lay the beef on top of the mixture. 
  6. Brush the edges of the pastry with beaten egg and fold the pastry over the meat to enclose it in a neat parcel, sealing the edges well.
  7. Place the meat parcel on to a baking sheet seam side down. 
  8. Cut decorative leaves from the reserved pastry. Brush the parcel with beaten egg, decorate with the leaves and chill for about 10 minutes. 
  9. Bake for 40-45 minutes until the pastry is golden and puffed up. Transfer to a serving board and leave to stand for 10 minutes. Serve cut into thick slices. 
  10. Serve the Wellington with a little gravy on the side and fresh vegetables.


Cheers and happy eating!!!!

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