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