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1
Heat butter and oil in a large heavy based frying pan until butter is bubbling.
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2
Add eschalots and mushrooms, cook until softened and juice released from the mushrooms has evaporated.
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3
Season to taste with salt and pepper and transfer to a bowl to cool.
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4
Season beef with salt and pepper, reheat frying pan and sear beef on all sides until well browned.
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5
Add brandy to pan and flambe.
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6
Wait for flames to die down and set beef aside to cool.
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7
To assemble, lay one sheet of pastry on a baking sheet.
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8
Spread half of the mushroom mixture over the pastry to fill a 10cm x 20cm rectangle.
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9
Spread half the pate over one side of the beef and place it pate side down on top of the mushroom mixture.
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10
Spread the top of beef with remaining pate and top with remaining mushrooms.
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11
Place second sheet of pastry over the beef and ease it down around the sides of the beef.
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12
Press pastry down around the edges to stick to the first sheet.
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13
Trim edges so a neat rectangle shaped parcel is formed.
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14
Using a fork, press the edges of the pastry together.
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15
If you like, cut remaining pastry scraps into pretty designs and place on top of the pastry parcel.
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16
(Can be prepared ahead to this stage and refrigerated.
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17
Remove from fridge at least 2 hours before cooking for meat to return to room temperature).
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18
Preheat oven to 200oC (180c fan forced).
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19
Piece pastry with a fork a couple of times to allow steam to escape during cooking.
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20
Brush with egg yolk mixture.
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21
Bake in a preheated oven for 40 minutes to 1 hour or until pastry is golden brown and beef is cooked as desired.
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22
Rest beef wellington for 10 minutes once removed from oven to allow juices to set.
