Beef Wellington Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Beef Wellington Recipe.....you'll find more recipes like this in our Recipe pages

Beef Wellington
The Duke of Wellington was a highly prominent statesman and soldier of the nineteenth century. This dish, however, bears his name not because he was a great gourmet but because the finished joint was thought to resemble one of the brown shiny military boots which were called after him
Serves 8
3 lb	Fillet of Beef
1 tbsp	Vegetable Oil
1 1/2 oz	Butter
8 oz	Button Mushrooms, sliced
6 oz	Smooth Liver Pate
13 oz	Puff Pastry
1	Egg, beaten, to glaze

	Method
-	Preheat oven to 425 Fahrenheit
-	Trim and tie up the Fillet at intervals with fine string so it retains its shape
-	heat the Oil and 1/2 oz of the Butter in a large frying pan, add the Meat and fry briskly on all sides. Press down with a wooden spoon while frying to seal well
-	Roast for 20 minutes, then set the Beef aside to cool and remove the string
-	Meanwhile, cook the Mushrooms in the remaining butter until soft; leave until cold, then blend with the pate
-	On a lightly floured surface, roll out the Pastry to a large rectangle about 13 X 11 inches and 1/4 inch thick
-	Spread the Pate mixture down the center of the Pastry
-	Place the Meat on top in the center
-	Brush the edges of the Pastry with the Egg
-	Fold the Pastry edges over lengthwise and turn the parcel over so that the join is underneath.
-	Fold the ends under the Meat on the baking sheet
-	Decorate with leaves cut from the Pastry trimmings
-	Brush with the remaining Egg and bake for 50-60 minutes depending how well done you like your beef, covering with foil after 25 minutes
-	Allow the Beef Wellington to rest for 10 minutes before serving

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