Ingredients
- 1kg/2lb 2oz Piece Beef Fillet, Trimmed
- Salt
- Freshly Ground Black Pepper
- 2 tbsp Vegetable Oil
- 1 tbsp Fresh Thym Leaves
- 350g/12oz Coarse Duck Pâté
- 2 tbsp English Mustard
- 250g/9oz Ready-made Puff Pastry
- 1 free-range Egg, Beaten
- 2 tbsp Butter
Preparation method
- Season the beef with the salt and freshly ground black pepper and sprinkle with the thyme.
- Heat a large frying pan until very hot, then drizzle with the oil. Add the beef and cook briefly, turning occasionally, until golden-brown on all sides.
- Remove the beef and allow to cool.
- Spread the mustard all over the beef, then spread the pâté evenly over one side of the beef.
- Roll the puff pastry out to dimensions that will wrap around the beef to completely enclose it.
- Place the beef on top of the pastry and roll it up to form a parcel. Brush the edges with beaten egg and press down to seal.
- Trim away any excess overlapping pastry and brush the beef Wellington all over with beaten egg. Transfer to the fridge to chill for 30 minutes.
- Preheat the oven to 200C/400F/Gas 6. Place a baking tray in the oven to preheat.
- Place the beef Wellington onto a sheet of buttered baking parchment, then transfer onto the hot baking tray (so that the beef Wellington cooks evenly).
- Transfer to the oven to bake for 30 minutes, until the pastry is golden-brown and the beef is cooked to your liking. (A meat thermometer is a good guide in this case.)
- Remove from the oven and allow to rest for five minutes, then serve in slices with your chosen vegetables