There is nothing quite like a Beef Wellington. Nothing. Perfect, golden pastry, succulent, pink fillet and delicious, rich gravy.
Beef Wellington is a gift from *insert who ever you believe in here*.
I invited a gang over for dinner to make some of this amazingness for them but I was a tad nervous as I’d never made BW before. All I knew was that I definitely wanted to use the Mediterranean Delicacies chicken liver pate, other than that, I made it up as I went. I didn’t think it would be this easy.
Fillet:
- 500g trimmed beef fillet, as uniform in shape as possible
- Salt and pepper to taste
- Oil for sealing
Pastry:
- 1 Sheet Puff pastry, defrosted
- 1 egg, beaten
Fillings:
- 1 tub Mediterranean Delicacies chicken liver pate
- 1tbsp softened butter
- A dash of red wine
- 1 large onion, sliced
- Oil for frying
- A handful of dried cranberries
- Boiling water to rehydrate
Chips:
- 5 small potatoes, thinly sliced
- Oil for frying
Peas:
- 2 cups peas
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Sear the fillet:
1. Season fillet and sear it in a hot pan. Set aside to cool completely.
Onion time:
2. Caramelise the onions ‘til they are soft, sticky and golden.
Liver love:
3. Mix liver, melted butter, black pepper and a dash of red wine so it becomes a smooth, spreadable paste.
Crasins:
4. Soak dried cranberries in hot water until softened.
Put it together:
5. Roll out Puff pastry, don’t remove the plastic sheet yet. Smear with liver pate, then onions and sprinkle with cranberries. Top with cooled fillet and roll the pastry over the fillet and down again tightly. Poke the sides in like a gift, so it is completely sealed. You can use some water as “glue”. Paint with beaten egg, cut a line in the top of the pastry and bake in a preheated oven at 200° for 30 – 35 minutes, or until the pastry is cooked through and golden.
Chips&Peas:
6. Fry potatoes on each side for about 1 minute and steam your peas for 5.
Enjoy. We did.
