Prepare the beef fillet by cutting away the silver skin. Carefully slide the tip of a sharp knife under the membrane and move the knife along it at an upward angle pulling the silver skin off of the meat. Alternatively, ask your butcher to clean and portion the beef for you.
- Pre-heat the oven and a baking tray to 220°C/430°F.
- Portion the fillet into 4 200g medallions, coat in olive oil and generously season with salt and freshly ground black pepper.
- Pour a splash of olive oil into a smoking hot pan and evenly brown each piece on all its sides. Remove from the heat and place in the refrigerator to cool (if the filling is too hot during preparation, the pastry will go soggy).
- Add the butter and a tablespoon of olive oil to a hot pan and fry the chopped onion until translucent. Then stir in the mushrooms, garlic and thyme and sauté until lightly browned. Season well with salt and freshly ground black pepper. Remove from the heat and place in the refrigerator to cool.
- On a lightly floured surface, use a rolling pin to roll out both packets of puff pastry into large rectangles but be careful to not make them too thin.
- Cut each puff pastry in half and spread the mushroom mixture onto the 4 rectangles, leaving an empty space around all the edges.
- Generously rub the chicken liver pâté on each piece of fillet.
- To assemble the Wellingtons, lay a fillet medallion in the centre of each pastry rectangle on top of the mushrooms. Bring the pastry up around the sides of the beef. Brush some of the beaten egg along the bottom edge of the pastry and gently press to seal. Trim off any excess dough. Seal the ends of the fillet in the same way.
- Brush the egg wash onto the Wellingtons and using a sharp knife, score the surfaces of the pastry with diagonal lines, being careful not to cut all the way through the pastry.
- Bake on the pre-heated baking tray for 20 minutes for medium-rare beef and crisp, golden pastry. Allow it to rest for 10 minutes before serving alongside vegetables such as roasted sweet potatoes and crisp tender broccoli stems.
- 800g whole beef fillet Olive oil
- 1 Tbsp. butter
- 1 onion, finely chopped
- 2 portabellini mushrooms, finely chopped
- 2 sprigs fresh thyme, leaves chopped
- 2 garlic cloves, crushed
- 2 packets puff pastry, thawed
- 125g chicken liver pâté
- 1 egg yolk, beaten
- Salt and freshly ground black pepper
Tips & Tricks
Prepare the beef fillet by cutting away the silver skin. Carefully slide the tip of a sharp knife under the membrane and move the knife along it at an upward angle pulling the silver skin off of the meat. Alternatively, ask your butcher to clean and portion the beef for you