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Meat and poultry
Beef Wellington (Australia)
Preparation time: 120 minutes
Serves 6–8
Ingredients
850 g fillet of beef
Oil
Salt, freshly ground
Pepper, freshly ground
60 g butter
2 shallots
2 cloves of garlic
300 g mushrooms
80 g chicken liver paté
70 g fine breadcrumbs
2 tbsp. fresh thyme
300 g puff pastry
1 egg yolk
Accessories
Pan
Baking tray
Preparation
Peel and finely dice the shallots and
garlic. Clean and slice the mushrooms,
and finely chop the thyme.
Roll the fillet of beef and secure with
kitchen twine making sure the diameter
is even along the length. Brush with oil,
season with pepper and sear all round.
Place in the refrigerator to chill, then
remove the kitchen twine.
Melt the butter in a pan on the cooktop
and sauté the shallots, garlic and
mushrooms until the shallots take on a
glassy appearance and there is no
moisture in the pan. Stir in the liver paté
and then leave to cool.
118
Stir the breadcrumbs and thyme into
the mushrooms and then roughly blitz
in a food processor.
Roll out the puff pastry so that it will
completely encase the meat with
enough pastry left to seal the meat in.
Coat the pastry with the mushroom
mixture.
Arrange the meat on the pastry, lift the
edges up and seal with beaten egg
yolk. Place on the baking tray with the
seam tucked underneath.
Brush with egg yolk and place in the
refrigerator to chill whilst the oven is
heating up.
Insert the food probe and place in the
pre-heated oven. Leave to stand for
10 minutes after cooking, then remove
the food probe and carve just before
serving.
Recommended settings
Oven function: Automatic programmes
Programme: Meat \ Beef \ Beef
Wellington
Food probe: Yes
Shelf level: See display
Amount of water: See display
Programme duration: approx. 60
minutes
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