Cooking Recipes
Preheat oven to 180-190°C on Fan Assist or 200ºC on Fan Forced
Ingredients:
2 tablespoons extra virgin olive oil
4 pieces of beef fillet (150g each)
2 tablespoons brandy
150g mushrooms, finely chopped
2 tablespoons chopped spring onion
4 sheets puff pastry
4 tablespoons fresh breadcrumbs
50g chicken liver pate- Optional
1egg yolk, beaten, to brush
Method:
•
Heat olive oil in frying pan over high heat, add beef fillet and sear quickly on both sides, pour
brandy over beef and quickly light for flaming effect.
•
Once extinguished transfer beef to plate lined with paper towel and set aside to cool.
•
Heat remaining oil in pan and add mushrooms and spring onions. Cook over medium heat for
1-2 minutes.
•
Lay out pastry sheets and sprinkle some breadcrumbs in the centre of each. Place the beef
on top of pastry; the breadcrumbs absorb any excess juice. Top the beef with a slice of pate
and some mushroom mixture.
•
Fold up the pastry to enclose, and trim any excess. Press pastry edges together and garnish
with any pastry trimmings.
•
Brush with egg yolk and transfer to lightly greased oven tray.
•
Bake in the oven for about 18 minutes or until the pastry is golden.
18
Beef Wellington