Beef Wellington

Name: Beef Wellington
Cuisine: Irish
Ingredients: olive oil; 75 g (3 oz) unsalted butter; 800 g (1 ¾ lb) piece of centre-cut beef fillet, at room temperature; 75 g (3 oz) shallots, finely diced; 150 g (5 oz) flat mushrooms, finely chopped; 2 tbsp cream; 1 tbsp chopped fresh flat-leaf parsley; 1 egg yolk; 1 tbsp milk; 2 x 375 g (13 oz) packets ready-rolled puff pastry, thawed; 4 ready-made pancakes (crêpes); 175 g (6 oz) chicken liver pâté (homemadeor shop-bought); sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; Madeira sauce (to serve; steamed baby carrots, to serve; steamed baby new potatoes, to serve

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

This is a wonderful, classic dish that no one ever seems to tire of and keeps the cost of fillet steak to a minimum. It can be made up to 12 hours in advance and kept covered in the fridge until needed. Just remember to give it a little longer in the oven if you are using it straight from the fridge.

Ingredients

olive oil
75 g (3 oz) unsalted butter
800 g

Europe
Ireland
Main course

Method

Heat the oil and 15g (½oz) of the butter in a frying pan over a medium heat and season the beef. Add the beef and quickly seal all over. Remove from the pan, place on a plate and allow to cool completely.

To make the stuffing, heat the rest of the butter in the frying pan until foaming. Add the shallots and cook for 5 minutes, until lightly golden, then add the mushrooms and cook for an