A recipe from the Good Food collection.
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- 1.2 kg (2 lb 7 oz) piece beef fillet or rib eye
- 1 tablespoon oil
- 125 g (4 oz) pâté
- 60 g (2 oz) button mushrooms, sliced
- 375 g (12 oz) block puff pastry, thawed
- 1 egg, lightly beaten
- 1 sheet ready-rolled puff pastry, thawed
1. Preheat the oven to hot 210°C (415°F/Gas 6–7). Trim the meat of any excess fat and sinew. Fold the thinner part of the tail end under and tie the meat securely with kitchen string at intervals.
2. Rub the meat with freshly ground black pepper. Heat the oil in a large frying pan. Add the meat and cook over high heat, browning well all over. Remove from the heat and leave to cool. Remove the string.
3. Spread the pâté over the top and sides of the beef. Cover with the mushrooms, pressing them onto the pâté. Roll the block pastry out on a lightly floured surface to make a rectangle large enough to completely enclose the beef.
4. Place the beef on the pastry, brush the edges with egg, and fold over to enclose the meat completely, brushing the edges of the pastry with the egg to seal and folding in the ends.
5. Put on a greased baking tray with the seam underneath. Cut leaf shapes from the sheet of pastry and use to decorate the Wellington, sticking with the egg. Brush the top of the pastry with the beaten egg. Cut a few slits in the top to allow the steam to escape. Brush the top and sides with egg and cook for 45 minutes for rare, 1 hour for medium or 1 ½hours for well done. Leave in a warm place for 10 minutes before cutting into slices to serve.