Beef Wellington
Serves 4
Named after the Iron Duke – or was it the
boots that bear his name? In any case, an imaginative chef browned a fillet of
beef, flamed it with brandy, topped it with pâté and wrapped it in pastry.
850 g fillet of beef
salt and freshly ground black pepper, to
season
60 g butter
100 g button mushrooms, very finely chopped
60 g liver pâté, jelly removed
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten
Season the beef with a little salt and plenty
of freshly ground black pepper. Melt half of the butter in a large, heavy-based
frying pan over a high heat. When foaming, add the beef and brown for 5
minutes, turning to brown all over. Transfer to a dish and refrigerate until
cold.
Preheat the oven to 240°C. Line a baking tray
with baking paper. Melt the remaining butter in a large frying pan over a high
heat. Cook the mushrooms for 3–5 minutes, until liquid is released and
completely evaporated again. Mix together the pâté and mushroom and spread
evenly over the top of the beef.
Lay the beef in the centre of one sheet of
pastry. Brush around the edges, close to beef, with a little beaten egg. Cover
with the remaining pastry and press to seal the pastry together all around the
beef. Trim the excess of long edges, leaving about 2 cm each side. Fold the
short ends under to seal. Place on the prepared tray, brush with egg and
decorate if you like with pastry remnants cut into leaf shapes and brushed with
egg.
Bake for 30 minutes. If the pastry is becoming
too brown, cover with foil. (This will be necessary if you like your beef well
done.) Reduce the heat to 200°C and bake for a further 5 minutes for rare and
10 minutes for medium. Rest for 5 minutes before cutting into 4 cm thick
slices.
TIP Flame the beef with ¼ cup of brandy when searing if you like.
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