Pork Wellington, perhaps potentially the most traditional British dish, makes for the final family meal, or an excellent centrepiece for a dinner occasion or birthday party.
- 800 gram fragment beef fillet
- 1 tablespoon olive oil
- 25 gram butter
- 1 puny brown onion (80g), chopped finely
- 125 gram button mushrooms, chopped finely
- 150 gram hen or duck liver pate
- 2 sheets puff pastry
- 1 egg, beaten lightly
Tie beef securely with kitchen string. Heat oil in gigantic frying pan; cook beef except browned true thru. Wrap beef in foil; frosty.
Heat butter in same pan; cook onion and mushrooms, stirring, except soft. Icy.
Preheat oven to 240°C. Line oven tray with baking paper. Slip pate in medium bowl except soft. Decide away string from beef. Spread pate true thru beef; season.
Roll out pastry on lightly floured floor into a rectangle gigantic ample to enclose beef; moisten edges with water.
Problem mushroom combination down centre of pastry; space beef on top of mushrooms. Fold pastry over beef to enclose; neat extra pastry and press edges to seal. Problem beef, seam-side down, on tray; brush with egg then gash again puny slits in top of pastry.
Bake beef 10 minutes. Decrease oven to 200°C; bake an additional 20 minutes or except browned lightly. Abet beef, sliced thickly. Abet with steamed greens.
You will deserve to neat extra pastry when covering the meat. Haven’t got the pastry too thick on the joins or the pastry is now not going to cook thru. To brighten, gash again puny leaves from pastry scraps and glean them to the meat wellington with a little bit of the egg sooner than baking.