Beef wellington and ::sayonara::

Ingredients

• 3 1/4 libras fillet (tenderloin) of beef
• 3 tablespoons sunflower oil (we substituted with olive oil)
• 1 1/2 cup chopped mushrooms
• 2 garlic cloves, crushed
• 6 oz. smooth liver pate
• 2 tablespoons chopped fresh parsley
• 14 oz. puff pastry
• beaten egg, to glaze
• salt and ground black pepper
• fresh flat leaf parsley, to garnish
• kitchen twine

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Preparation

• Tie the fillet of beef at regular intervals with string so that it stays in a neat shape during cooking.
• Heat 2 tablespoons of the sunflower oil in a large frying pan, and cook the beef over a high heat for about 10 minutes, until brown on all sides.
• Transfer to a roasting pan, bake for 20 minutes. Leave to cool.Heat the remaining oil in a frying pan and cook the mushrooms and garlic for about 5 minutes.
• Beat the mushroom mixture into the pate with the parsley, season well. Set aside to cool. Roll out the pastry in a sheet large enough to enclose the beef, plus a strip to spare.
• Trim off the spare pastry, trim the other edges to neaten. Spread the pate mix down the middle of the pastry. Untie the beef and lay it on the pate.
• Preheat the oven to 425. Brush the edges of the pastry with beaten egg and fold it over the meat to enclose it in a neat parcel.
• Place the parcel on a baking sheet with the join in the pastry underneath. Cut leaf shapes from the reserved pastry.
• Brush the parcel with egg, garnish with pastry leaves. Chill for 10 minutes.
• Bake the Beef Wellington for 50-60 minutes, covering it loosely with foil after about 30 minutes to prevent the pastry from burning.
• Serve cut into thick slices garnished with parsley.