Alaskan Beef Wellington


  • 224g beef tenderloin
  • 60g butter
  • 120g button mushroom
  • 60g white onion
  • 1 sprig parsley
  • 120g liver pâté
  • 2 sheets puff pastry
  • 1 egg
  • 1 Pick of Chives (8)
  • 1 potato and herb puree hash
  • 1 dash meat glaze


  1. Preheat the oven to 200.
  2. Trim the beef fillet to suit the dish then season with salt and pepper
  3. In a hot pan quickly seal the fillet till nicely browned then cook to medium.
  4. When the fillet is cooked to medium remove from the pan and leave to rest on a plate
  5. Using the same pan, heat it up. When it gets hot add some butter
  6. Quickly add the mushrooms and onions and sauté until the liquids dry up.
  7. Remove from the pan then set mixture aside to cool.
  8. Next we lay out our pastry sheet
  9. We then spread the softened pate on top of the pastry
  10. Then spread the mushroom‐ onion and mixture on top of the pate.
  11. Carefully place the beef on top of the mushroom mixture.
  12. Now we carefully encase the fillet inside the pastry sealing the edges with the egg
  13. Place a small piece of pastry over the join then place onto a lightly oiled baking sheet.
  14. Cut two holes on top of the pastry and decorate with an extra piece of pastry.
  15. Brush the surface of the pastry with egg wash.
  16. Roast for about 15 minutes or until the pastry has browned.
  17. Once cooked place aside for 5 minutes to allow the beef to settle and relax
  18. Garnish with the potato and herb hash
  19. Finish with the meat glaze

Ka hiahia pea koe ki

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