Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Beef Wellington


1.5 kg (3 lb) Fillet of Beef
375g (13 oz) Puff Pastry
225g (8 oz) Button Mushrooms
175g (6 oz) Liver Pate
1 Egg
40g (11/2 oz) Butter
1 tbsp Vegetable Oil


Pre-heat oven to 220C: 425F:

Trim and tie up the beef at intervals with fine string so it retains its shape.

Heat the oil and 15g (1/2 oz) of the butter in a large frying pan, add the beef and seal and lightly colour on all sides.

Roast for 20 minutes, and then allow the beef to cool before removing the string.

Fry the sliced mushrooms in the remaining butter until soft, allow to cool and mix with the pate.

On a lightly floured surface, roll out the pastry into a large rectangle to a thickness of 0.5 cm.

Spread the pate and mushroom mixture along the centre of the pastry.

Place the meat on top in the centre.

Brush the edges of the pastry with the beaten egg.

Fold the pastry edges over and turn over so that the join is underneath, folding the ends under the meat.

Place on a baking tray. Decorate with leaves cut from the pastry trimmings, brush with the remaining egg.

Bake for 50-60 minutes, covering with foil after 25 minutes.

Allow to rest for 10 minutes before serving.

         ©2007-2017 All rights Reserved.