Beef Wellington

INGREDIENTS

2 200 g fillet steaks

1 teaspoon olive oil

sea salt and freshly ground black pepper

20g butter

1 onion, finely chopped

1 garlic clove, finely chopped

250g button mushrooms, finely chopped

3 sprigs thyme

100g chicken liver pâté

4 sheets frozen puff pastry, thawed

1 large egg, lightly beaten

METHOD

Preheat the oven to 200°C.

Preheat a large frying pan over high heat. Drizzle the steaks with oil, season with salt and pepper, then sear for 3–4 minutes or until browned all over. Transfer to a tray and set aside to cool. Refrigerate until cold.

Reduce the heat to low and add the butter to the pan. Cook the onion and garlic, until softened. Add the mushroom and thyme and cook until softened and the liquid has evaporated. Transfer to a small bowl, discard the thyme sprigs and set aside to cool slightly. Refrigerate until cold.

Spread the pâté on top of the cooled steaks and top with mushroom mixture. Cover each steak with a pastry sheet, fold the corners underneath and trim off any excess pastry. Cut leaves out of the excess pastry and arrange on top of the beef parcels, to decorate. Transfer to a baking tray and brush with egg.

Bake for 20 minutes, or until puffed and golden-brown.

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