Ask your butcher to trim a 750 gm thick beef fillet , and when you are ready to prepare the dish ....
Preheat your oven to 230deg C.
Season the fillet with with cracked pepper.
Heat a fry pan adding 60gm of butter and 1tbs of rice bran oil .
Brown the meat on all sides in the hot oil and butter .
Remove the fillet to a wire rack and cool completely .
Now you need to sauté 60 gm of sliced mushrooms and 1 peeled and thinly sliced onion until tender ,set aside to cool .
Spread the cooled fillet with 90 gm of a good liver pate , I use liverwurst ( my choice ) and top with the duxelles ( onions and mushrooms ).
Then ad the duxelle .....then add to the top the mix of mushroom and onion
Use puff pastry sheets joined together .
Place the fillet on one half and fold the other half over , press edges to seal.
Trim excess pastry .
Brush pastry around the fillet with a lightly beaten egg and the excess which you should use to trim the top of the pastry .
Now chill for 30 minutes ....then
Place in your preheated oven for 15 minutes or until the pastry is golden .
This will be a perfect medium rare ... if you like it more well done .... cover the beef Wellington with baking paper and cook an extra 10 minutes.
Preheat your oven to 230deg C.
Season the fillet with with cracked pepper.
Heat a fry pan adding 60gm of butter and 1tbs of rice bran oil .
Brown the meat on all sides in the hot oil and butter .
Remove the fillet to a wire rack and cool completely .
Now you need to sauté 60 gm of sliced mushrooms and 1 peeled and thinly sliced onion until tender ,set aside to cool .
Spread the cooled fillet with 90 gm of a good liver pate , I use liverwurst ( my choice ) and top with the duxelles ( onions and mushrooms ).
Then ad the duxelle .....then add to the top the mix of mushroom and onion
Use puff pastry sheets joined together .
Place the fillet on one half and fold the other half over , press edges to seal.
Trim excess pastry .
Brush pastry around the fillet with a lightly beaten egg and the excess which you should use to trim the top of the pastry .
Now chill for 30 minutes ....then
Place in your preheated oven for 15 minutes or until the pastry is golden .
This will be a perfect medium rare ... if you like it more well done .... cover the beef Wellington with baking paper and cook an extra 10 minutes.
No comments:
Post a Comment