The Cuisineist kitchen goes to England and enjoys making the classic Beef Wellington
Beef Wellington
by The Cuisineist
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 savored.
Serves 4
Ingredients
1½ lb Fillet of Beef (in one piece)
Black Pepper
1 tbsp Vegetable Oil
1oz Butter
6oz Mushrooms
4oz Smooth Liver Pate
11oz Puff Pastry
Beaten Egg to glaze
Instructions
1. Preheat the oven to 425F. Tie the fillet with string at intervals to ensure it keeps its shape during cooking and season well with freshly ground
2. Melt the butter and oil in a frying pan until very hot, add the beef and seal well
3. Transfer to a roasting pan and bake in the oven for 20 minutes. Remove from the
3. Slice the mushrooms thinly. Reheat the oil and butter in the frying pan, add the
4. Re-heat the oven to 425F. On a floured surface, roll the pastry
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.
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.
ENJOY !
