Beef wellington and ::sayonara::

Main Dish
8 servings
15 min
55 min
Very Easy


Number of serving: 8
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


  • 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.


Beef Wellington and ::Sayonara::, photo 1
Beef Wellington and ::Sayonara::, photo 2
Beef Wellington and ::Sayonara::, photo 3


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