If you're a meat lover like me, you'll love this recipe!

Materials:

For Wellington:

• 1.5 fillets of beef, trimmed and bound
• 2 tablespoons sunflower oil
• butter 45 g
• 1 small onion, chopped
• 250 g flat mushrooms, finely chopped
• 175 g smooth Liver Pate
• 400 g ready-made puff pastry
• 1 beaten egg
• 1 pinch of salt and black pepper

For sauce:

• 30g butter
• 1 finely chopped shallot
• 250g sliced ​​mushrooms
• 300ml beef stock
• 1 tbsp fresh parsley chopped
• 1 tsp fresh chopped thyme
• a pinch of salt and black pepper

Directions:

1. Heat the salad oil in a frying pan, add the beef, and fry over high heat until the meat is browned all over.
2. Place beef fillets in roasting pan and cook in preheated oven at 220°C/425°F/Gas Mark 7 for 25 minutes for rare, 35 minutes for medium, 40 minutes for well done . Cool completely.
3. Meanwhile, melt the butter in a skillet, add the onions and mushrooms, and cook, stirring, for 3 minutes or until tender. Increase heat and heat until excess moisture evaporates. Cool completely in a bowl
4. Add the liver pate to the mushroom and onion mixture, season with salt and pepper and mix well.

For Wellington:

1. Roll out 300 g (10 oz) dough into a 30 x 40 cm (12 x 16 inch) rectangle. Spread half the puff pastry in the middle, leaving a 10cm edge on each side.
2. Remove the strings from the beef and place the beef on top of the pie crust. Cover with remaining pie mixture.
3. Brush the edges of the dough with the beaten egg. Fold the short edge of the dough over the beef.
4. Fold the long edges and turn the package inside out. Brush with beaten egg. Roll out the rest of the dough and cut into strips of 5mm width.
   Arrange them in a grid on top of the dough and top with the beaten egg.
5. Bake at 220°C/425°F/Gas mark 7 for 45 minutes or until crust is crisp and golden. After 30 minutes, cover with aluminum foil to prevent the dough from burning. Let stand for 10 minutes, then slice and serve with sauce.
   For mushroom sauce

For mushroom sauce:

1. Melt 30 g butter in a saucepan. Add 1 finely chopped shallot and cook until tender, 2 minutes.
2. Add 250g (8oz) sliced ​​mushrooms and cook gently for 5 minutes.
3. Pour in 300 ml of beef stock and simmer for about 5 minutes.
4. 1 tablespoon chopped parsley, 1 teaspoon chopped fresh thyme, season with salt and black pepper

Source:

1
Mary Berry, "Mary Berry's Beef Wellington Recipe," Love Food - How to Food Recipes, 27 Oct. 2021, https://www.lovefood.com/recipes/67995/mary-berrys-beef-wellington-recipe

Mary Berry's Complete Cookbook is published by DK and costs £30.00. For more information, visit DK.com..