Beef Wellington

1. 1

   Season the beef with salt and freshly ground pepper.

2. 2

   Melt 2 tbsp of the butter in a heavy-bottomed skillet on high heat. When foaming, add the beef and cook for 5 mins, turning to brown all over. Transfer to a plate and refrigerate for 2 hours, until cold.

3. 3

   Preheat the oven to 475u00b0F. Line a baking pan with parchment paper.

4. 4

   Melt the remaining 2 tbsp butter in a medium skillet on high heat. Cook the mushrooms for 3-5 mins, until the liquid is released and then completely evaporates. Mix the mushrooms and pate and spread over the top of beef.

5. 5

   Place the beef in the center of one sheet of pastry. Brush around the edges with a little beaten egg. Cover with the remaining pastry and press all around the beef to seal. Trim the excess from the long edges, leaving 3/4 inch on either side. Fold the short ends under to seal.

6. 6

   Place on the prepared pan and brush the pastry with egg. Use the excess pastry to create a decoration, such as leaf shapes. Place the decorations on top of the pastry and brush with egg.

7. 7

   Bake for 30 mins. Reduce the oven temperature to 400u00b0F. Bake for another 5 mins for rare and 10 mins for medium. Let stand for 5 mins before cutting into 1 1/2-thick slices to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.