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Beef Wellington


- 1.6kg (3.5 lb) fillet of beef, in one piece.
- salt and pepper
- 50g (2 oz) butter
- 2 onions, peeled
- 350g (12 oz) mushrooms
- 450g (1 lb) puff pastry
- 175g (6 oz) smooth pate (Chicken liver)
- 2 eggs, lightly beaten

- 1 small onion
- 125g (4 oz) mushrooms
- 50g (2 oz) butter
- 30ml (2 tbsp) plain flour
- 600ml (1 pint) beef stock
- 300ml (half pint) red grape juice.


All these ingredients are available at local supper markets.

1. Brush the beef with a bit of grape juice and season with pepper. Melt the butter in a frying pan, add beef and fry for 2 minutes, turning to seal all over. Transfer to a roasting tin and roast at 200C (400F) mark 6 for 15 minutes. Cool.

2. Meanwhile finely chop the onions and mushrooms. Add the onions to the pan and fry for 10 minutes. Add the mushrooms and fry for 4-5 minutes or until most of the moisture has evaporated. Season and leave to cool.

3. Roll out the pastry to a large rectangle. Mix the pate with 60ml (4 tbsp) of the mushroom mixture; spread it on top of the beef. Place meat, pate side down, in the center of the pastry and top with the remaining mushroom mixture.

4. Trim off the corners of the pastry. Brush the edges of the pastry with beaten egg and wrap the pastry around the fillet to enclose. Press the edges to seal and place, join side down, on a baking sheet.

5. Re-roll pastry trimmings, cut leaves and use to decorate. Brush with beaten egg. Bake at 200C (400F) mark 6 for 20 minutes or until the pastry is golden brown. Transfer to a warmed serving dish.

6. To make the sauce, finely chop onion and mushrooms. Melt the butter in a pan and fry onion for 5 minutes, then add mushrooms and cook for 3 minutes. Stir in the flour and cook for 1 minute. Gradually stir in the stock and grape juice. Simmer for 10 minutes. Season to taste; strain and serve with the Beef Wellington.