Our Executive Chef Ben Kelliher shares his signature recipe for Beef Wellington, one of the favourite dishes on the menu at The English Grill restaurant.
1.5 kg of beef fillet, trimmed and tied
Salt and black pepper
2 tbsp sunflower oil
45g of butter
1 small onion, finely chopped
250g of flat mushrooms, finely chopped
175g smooth liver pâté
400g ready-made puff pastry
1 egg, beaten
Season the beef with black pepper.
Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.
Put the beef fillet in a roasting tin and cook in a preheated oven at 220°C (200°C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done.
Leave to cool completely.
Meanwhile, melt the butter in the frying pan, add the onion and mushrooms, and cook, stirring, for 3 minutes, until softened.
Increase the heat to high, and cook until the excess moisture has evaporated.
Turn into a bowl and leave to cool completely.
Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.
Wrap the beef and pâté mixture in the pastry (see method below).
Bake at 220°C (200°C fan, Gas 7) for 45 minutes or until the pastry is crisp and golden.
Cover with foil after 30 minutes to prevent the pastry becoming too brown.
Leave to stand for about 10 minutes, then slice and serve with the gravy.
Individual Beef Wellingtons method:
Cut the raw beef into eight slices.
Brown the slices in a frying pan, cool, then wrap each one in pastry. Bake for 25-30 minutes.
Wrapping the beef in pastry method:
Roll out 300g of the pastry to a 30 x 40cm rectangle.
Spread half of the pâté mixture down the middle, leaving a 10cm border on each side.
Remove the string from the beef and place the beef on the pâté mixture.
Cover with remaining pâté mixture.
Brush the pastry border with beaten egg.
Fold the short sides of the pastry over the beef.
Fold over the long ends and turn the parcel over.
Brush with beaten egg.
Roll out the remaining pastry, and cut into strips, 5mm wide.
Arrange in a lattice pattern on top of the pastry, then glaze the strips with beaten egg.