Beef Wellington With Chicken Liver Pate

Beef Wellington

It's a prime number cutting of beef with a heavenly mix of pâté and mushrooms in a golden parcel of puff. What'due south not to love?

Dec 09, 2019 x:00pm

• 30 mins grooming
• 45 mins cooking plus cooling, chilling, resting
• Serves six



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Beef Wellington

Beef Wellington may have been the go-to dinner party dish of the 1960s, and it may (or may non) have been named after a 17th-century knuckles, but its origins engagement back fifty-fifty before, to Roman times.

There'southward petty reliable bear witness as to the origins of beef Wellington, a fillet of beef topped with pâté and mushrooms then baked in pastry, merely the most popular theory is that it was named afterward the first Knuckles of Wellington, Arthur Wellesley, an Anglo-Irishman who fought Napoleon at the boxing of Waterloo in 1815. Wellington is said to take enjoyed a dish prepared with beef, pâté, truffles, mushrooms and Madeira cooked in pastry. Of form the French dish filet de boeuf en croûte is similar, but without "Wellington" in the name.

Whatever the dish's origins, the technique of cooking meat in pastry dates back to Roman times, when a pastry made of flour, oil and water was used to cover meat and poultry during cooking, keeping it moist.

By the 15th century, according to Alan Davidson's The Oxford Companion to Food, a stiffer "huff paste" of flour, suet and water was used as a casing for meat. The pastry instance kept information technology moist and flavoursome and protected it from contagion upon continuing; however, the pastry was non eaten.

Today, buttery (and perfectly edible) puff pastry is most commonly used to wrap the beef, although some recipes use brioche dough. All the same other cooks wrap the mushroom-topped fillet in crêpes to foreclose the pastry from becoming soggy.

A fillet of beef is perfect for beefiness Wellington considering of its shape and tenderness. Searing the beef browns the outside, which lends extra flavour; the meat is then cooled earlier it's spread with pâté, which in some recipes is made from foie gras, or enriched with truffles, or both. A layer of duxelles, a cooked mixture of mushrooms, onions and shallots, is pressed over the fillet, which is and then wrapped in pastry.

Beef Wellington is perfect for a party because it tin be prepared alee of time, brushed with eggwash and gear up aside in the refrigerator. Then just bake it in a hot oven until the pastry is puffed and golden and you have a existent show-stopper on your hands.

Ingredients

• 50 gm good-quality craven liver pâté
• 2 tbsp olive oil
• 1.two kg piece of trimmed beef fillet, at room temperature (come across note)
• 2 sheets (750gm) puff pastry (see note)
• i egg, lightly beaten
• To serve: roast kipfler potatoes and seasonal babe vegetables

• 2 tbsp olive oil
• 200 gm mixed mushrooms, such as Swiss brown, chestnut and pine
• 20 gm butter, coarsely chopped
• ii golden shallots, finely chopped
• one garlic clove, finely chopped
• 2 tsp thyme, finely chopped
• 60 ml Madeira

Method

• 1

  For duxelles, heat oil in a frying pan over medium estrus, add mushrooms, melt until golden (iii-iv minutes). Add butter, shallot, garlic and thyme, sauté until tender (2-3 minutes), add Madeira and cook until evaporated (ane-2 minutes). Flavor to taste, transfer to a food processor and pulse until finely chopped. Set aside to cool, so drain to remove excess liquid.

• 2

  Stir pâté until smooth, and then stir through duxelles and refrigerate until required.

• 3

  Heat oil in a large frying pan over high heat, flavour beef to sense of taste, seal in pan until golden (one-two minutes each side). Set aside to absurd.

• 4

  Roll pastry sheets separately on a lightly floured surface to 4cm longer than beef fillet. Spread a quarter of the duxelles over one sheet of pastry, place fillet on summit then spread remaining duxelles over beefiness. Brush edges with eggwash and cover with remaining pastry. Trim pastry edges, leaving a 3cm border, and press with a fork to seal. Place on a tray lined with baking paper and air-condition to chill (30 minutes).

• v

  Preheat oven to 220C. Brush pastry with eggwash and bake until pastry is golden and puffed and beefed is cooked (25-30 minutes for medium-rare). Set up aside to rest (10 minutes) then thickly slice and serve with potatoes and vegetables.

Notes

Note Y'all may need to fold in the tail end of the beefiness fillet so the ends are fifty-fifty. We prefer to use Carême puff pastry, which comes in pre-rolled 375gm sheets. If unavailable, substitute another good-quality butter puff pastry.

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Source: https://www.gourmettraveller.com.au/recipes/browse-all/beef-wellington-8756