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Beef Wellington

The Australian Women's Weekly Retro Cookbook
Beef Wellington
Photography: Dean Wilmot, styling: Jennifer Tolhurst, Vicki Liley.

Serving size: Serves 4
Cuisine type: British/Scottish/Irish
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Beef

Beef Wellington
INGREDIENTS

800g (11/2-pound) piece beef fillet
1 tablespoon olive oil
25g (3/4 ounce) butter
1 small brown onion (80g), chopped finely
125g (4 ounces) button mushrooms, chopped finely
150g (41/2 ounces) chicken or duck liver paté
2 sheets puff pastry
1 egg, beaten lightly
METHOD

1. Tie beef securely with kitchen string. Heat oil in large frying pan; cook beef until browned all over. Wrap beef in foil; cool.
2. Heat butter in same pan; cook onion and mushrooms, stirring, until tender. Cool.
3. Preheat oven to 240°C/425°F. Line oven tray with baking paper.
4. Stir paté in medium bowl until soft. Remove string from beef. Spread paté all over beef; season.
5. Roll out pastry on lightly floured surface into a rectangle large enough to enclose beef; moisten edges with water. Place mushroom mixture down centre of pastry; place beef on top of mushrooms. Fold pastry over beef to enclose; trim excess pastry and press edges to seal. Place beef, seam-side down, on tray; brush with egg then cut small slits in top of pastry.
6. Bake beef 10 minutes. Reduce oven to 200°C/400°F; bake a further 20 minutes or until browned lightly. Serve beef, sliced thickly.

Nutritional count per serving: 52.2g total fat (23g saturated fat); 3449kJ (825 cal);
31.9g carbohydrate; 56.4g protein; 2.7g fibre.

Serving suggestion: Serve with steamed vegetables.

Tips: It is important to trim excess pastry when covering the beef. Don't have the pastry too thick at the joins or the pastry will not cook through. To decorate, cut small leaves from pastry scraps and secure them to the beef wellington with a little of the egg before baking.

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