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23
Cooking Recipes
Beef Wellington
Preheat oven to 180-190°C on Fan Assist or 200ºC on Fan Forced
Ingredients:
2 tablespoons extra virgin olive oil
4 pieces of beef fillet (150g each)
2 tablespoons brandy
150g mushrooms, finely chopped
2 tablespoons chopped spring onion
4 sheets puff pastry
4 tablespoons fresh breadcrumbs
50g chicken liver pate- Optional
1egg yolk, beaten, to brush
Method:
Heat olive oil in frying pan over high heat, add beef fillet and sear quickly on both sides, pour
brandy over beef and quickly light for flaming effect.
Once extinguished transfer beef to plate lined with paper towel and set aside to cool.
Heat remaining oil in pan and add mushrooms and spring onions. Cook over medium heat for
1-2 minutes.
Lay out pastry sheets and sprinkle some breadcrumbs in the centre of each. Place the beef
on top of pastry; the breadcrumbs absorb any excess juice. Top the beef with a slice of pate
and some mushroom mixture.
Fold up the pastry to enclose, and trim any excess. Press pastry edges together and garnish
with any pastry trimmings.
Brush with egg yolk and transfer to lightly greased oven tray.
Bake in the oven for about 18 minutes or until the pastry is golden.
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