About this recipe:This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the centre slightly pink. Enjoy!
1.5kg beef tenderloin
4 tablespoons butter, softened
2 tablespoons butter
1 onion,peeled and chopped
1/2 cup sliced fresh mushrooms
60g liver pate
2 tablespoons butter, softened
salt and pepper to taste
1, 500g or similia weight packet frozen puff pastry, thawed
1 egg yolk, beaten
1, 375ml can or carton beef stock
2 tablespoons (30ml) red wine
Directions Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 230 C. Place beef in a baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
Melt 2 tablespoons butter in a frying pan over medium heat. Fry onion and mushrooms for 5 minutes. Remove from heat, and let cool.
Mix together pate and remaining softened butter, and season with salt and pepper.
Spread pate over beef. Top with onion and mushroom mixture.
Roll out the puff pastry dough, and place beef in the centre Fold up and seal all the edges, making sure the seams are not too thick.
Place beef in a 23cm x30-35cm baking dish or on a shallow oven tray, cut a few slits in the top of the dough and brush with egg yolk.
Bake in preheated oven for 10 minutes, then reduce heat to 200 C for 10 to 15 more minutes or until pastry is a rich, golden brown. Set aside, and keep warm.
Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.