In the classic Beef Wellington the beef fillet is surrounded by a mixture of chopped and sautéed onion and mushroom and a good liver pâté, but you can simplify this, as I often do by using only pâté with extra flavourings. You can make your own flaky pastry or use ready-made puff pastry. Serve with béarnaise sauce or creamed horseradish.
For a 1kg (2lb) fillet of beef to serve 6–8 people you will need a mixture made from 2 teaspoons crushed green peppercorns, 1 tablespoon finely chopped fresh parsley and 175g (6oz) liver pâté.
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