This Classic Beef Wellington Recipe from Angela Boggiano's delicious book Pies is a classic British recipe. Beef Wellington was named after the Duke of Wellington in 1851 and has graced British tables ever since. It is based on a classic French boeuf en croute, beef wrapped in pastry.
It is not necessarily a Pie in the true sense of the word, but who cares, it is delicious.
It is not necessarily a Pie in the true sense of the word, but who cares, it is delicious.
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
- 1 oz/25g butter
- 1 onion, peeled and finely chopped
- 5oz/150g chestnut mushrooms, finely chopped
- 2 cloves garlic, minced
- 3 tbsp flat leaf parsley, finely chopped
- 3 ½ oz/ 100g smooth liver pate
- 1 ½ lb/750g beef fillet
- salt and ground black pepper
- 1lb/500g ready-made puff pastry
- 1 egg, beaten to glaze
Preparation:
Serves 6
- Heat the oven to 400F/200C/Gas 6
- Melt the butter in a large frying pan and cook the onion for about 5 minutes until beginning to soften. Add the mushrooms and cook for a further 5 minutes until soft and creamy. Stir in the garlic and parsley and season with a little salt and pepper. Set aside to cool.
- Beat the pate into the mushroom mixture and set aside.
- Roll out the puff pastry on a lightly floured surface to a sheet large enough to enclose the beef, reserving the offcuts for decoration.
- Spread the pate mixture down the middle of the pastry and lay the beef on top of the mixture.
- Brush the edges of the pastry with beaten egg and fold the pastry over the meat to enclose it in a neat parcel, sealing the edges well.
- Place the meat parcel on to a baking sheet, seam side down,
- Cut decorative leaves from the reserved pastry. Brush the parcel with beaten egg, decorate with the leaves and chill for about 10 minutes.
- Bake for 40 - 45 minutes until the pastry is golden and puffed up. Transfer to a serving board and leave to stand for 10 minutes. Serve cut into thick slices.
