BEEF WELLINGTON OR FILET OF BEEF EN CROUTE

Yields6 Servings
 1 kg fillet of beef trimmed of excess fat
 50 g butter
 1 tbsp cooking oil
 225 g liver pate
 300 g puff pastry
 1 egg beaten
 salt and freshly ground black pepper
1

place the meat on a board and sprinkle all over with salt and pepper. Tie with a string all round to form into a neat shape
heat half the butter with the oil in a frying pan and fry the meat until browned all over, turning frequently
put the meat in a roasting tin and dot with the remaining butter.

2

Cook in the preheated oven - 200C/Gas6 - for 10 minutes; take out from the oven and leave until cold and then untie the string
mix the pate well in a small bowl until smooth, season to taste with salt and pepper and using a small palette knife, spread it over the top and sides of the meat

3

roll out the pastry about 3mm thick, to a rectangle large enough to cover the meat completely
place the meat, pate side down, in the centre of the pastry and spread pate over the rest of the meat
brush one long side of the pastry with the beaten egg and fold the unbrushed side over the meat; then fold up the second side and press together

4

trim the ends of the pastry at an angle, cutting it straight off close to the meat
cut out leaves or other decorations from the trimmings
brush the upper surfaces of the trimmed ends with beaten egg and fold diagonally across he ends of the parcel
increase the oven temperature to 220C/Gas7

5

roll out the pastry trimmings and cut into the desired decorations; brush the pastry surface with beaten egg, arrange the decorations in the centre and brush them with the egg
bake for 40 minutes until the pastry is golden, let it stand for 10 minutes and serve