What you'll need:
- 1.2kg fillet steak
- 4 tbsp softened butter
- 2 tbsp unsoftened butter
- 50g pork liver pate or similar
- 50g sliced mushrooms
- 1 onion, chopped
- 1 packet of puff pastry
- 1 egg yolk, beaten
Time: 1 hour
Get your oven pre-heated to 220C. Stick your beef fillet into a roasting dish, and smother with 2 tbsp of the softened butter. Bake for 15 minutes until nicely browned, then remove and allow to cool. Make sure you keep hold of those juices in the pan!
Melt the other 2 tbsp of butter in a frying pan, and gently saute the mushrooms and onion for 5 minutes. Remove from the heat, and allow them to cool, too.
Mix up the pate with the other 2 tbsp of the softened butter, and season well with salt and pepper. Smear this all over the top of the cooled beef fillet, and then top with the onions and mushrooms, too.
Roll out the puff pastry, and place the topped beef in the centre. Roll up the sides, seal with a crimp, slash the surface of the pastry a few times and brush all over with egg. Place in a baking tray and cook at 230C for 10 minutes, then reduce to 220C and cook for a further 15. You want the pastry golden and puffed, and the meat inside still a bit pink in the middle.
There you have it -- an easy recipe for Christmas Beef Wellington!
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