Beef wellington and ::sayonara::

Name: Beef wellington and ::sayonara::
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8
Cuisine: En
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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Main Dish

Very Easy

1 h 10 m

Preparation

Preparation15 min

Cook time55 min

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.