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FILLET OF BEEF WELLINGTON

(Boeuf en Croûte)


1.4 kg fillet of beef

pepper

30 ml vegetable oil

225 button mushrooms, wiped and sliced

50 g butter or margarine

175 g smooth liver pate

368 g packet frozen puff pastry, thawed

beaten egg, to glaze


  1. Trim and tie up the fillet at intervals to retain its shape. Season with pepper. Heat the oil in a large frying pan, add the meat and fry briskly on all sides to brown. Press down with a wooden spoon while frying to seal the surface well.

  2. Roast in the oven at 220°C mark 7 for 20 minutes, then cool the beef and remove the string. Fry the mushrooms in the butter until soft; leave them to go cold, then blend with the pate.

  3. On a lightly floured surface roll out the pastry to a large rectangle about 33 x 28 cm and 0.5 cm thick.

  4. Spread the pate mixture down the centre of the pastry. Place meat in the centre. Brush the edges of the pastry with egg.

  5. Fold the pastry edges over lengthways and turn the parcel over so that the join is underneath. Fold the ends under the meat on a baking sheet.

  6. Decorate with leaves cut from the pastry trimmings. Bake in the oven at 220°C mark 7 for 50 minutes, covering with foil after 25 minutes.
    Serves 8


FILLET OF BEEF WELLINGTON

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