There are various theories on the history of Beef Wellington. It may have been created to honor the Duke of Wellington or be named after the Wellington boot of which is resemblms. Whatever the history, this makes a very special dinner which will impress your guests. Traditionally, it involves a fillet of beef covered in luxurious pate and sliced mushrooms before being wrapped in pastry. However, my recipe below has been borrowed from my Mum who uses sausage meat instead. I buy the puff pastry already rolled which makes preparation time much quicker.
: 20 minutes
: 45 minutes rare or 1 1/2 hours for well done
: 6 generous servings
1.2kg beef fillet
1 tablespoon oil
Freshly ground pepper
2 tablespoons of grain mustard
3 large sausages
1 beaten egg
1 sheet ready rolled puff pastry
Fillet of Beef on the pastry with sausage meat spread on top
Fold pastry around the beef
Score pastry with a fork to secure
Use leftover pastry to make a few decorations
Golden and delicious
If you would prefer the more traditional recipe then forget the mustard and sausage meat and use 125g of firm pate and place some sliced mushrooms on top before rolling over the pastry.
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