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Beef Wellington

Succulent fillet of beef, coated with a rich chicken liver pate and encased in a crisp and golden pastry shell.

15 mins Prep Time
15 mins Prep Time
  • Pre-heat the oven to 220°C, 425°F, Gas Mark 7.

  • Sprinkle the Perfect Shake Season-All Herb & Spice Blend over the beef. Melt the butter with the oil in a large frying pan and seal the beef on all sides. This will take about 10 minutes, and you need to turn the meat over frequently. Remove the meat from the pan and leave it to cool.

  • Meanwhile, mix together the pate, Parsley and brandy. Season well.

  • On a floured surface roll the pastry out to a large rectangle. Pat the pate over the meat, encasing it thoroughly. Place the meat on the pastry and then wrap the pastry around.

  • Seal the edges with a little egg. Turn the pastry covered joint over so that the pastry rim is underneath. Brush with the remaining egg and bake for 15 minutes. Reduce the oven temperature to 190°C, 375°F, Gas Mark 5 and cook for a further 20-30 minutes or until the pastry has risen and is golden.

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