Lisa Faulkner’s Beef Wellington
Method
200g chicken liver pate
700g beef fillet
400g large sheet of puff pastry
1 egg, beaten
Salt and freshly ground black pepper
For the mushroom duxelle mix:
200g mixed mushrooms
50g butter
1 onion, diced
3 garlic cloves, chopped
3 tablespoons freshly chopped sage
3 tablespoons freshly chopped thyme
For the pancakes:
200g plain flour
3 eggs
300 ml milk
25g butter, for frying
Method
1. Preheat the oven to 190°C/Gas mark 5. Make the mushroom duxelle mix. Put the mixed mushrooms in a food processor or blender and pulse to a rough dice.
2. Heat the butter in a frying pan and fry the onion and garlic until softened but not coloured. Add the chopped mushrooms and cook, again without colouring, for five minutes. Season, then add the thyme and sage. Leave to cool.
3. Next, make the pancakes. Mix the ingredients in a jug. Heat the butter in a small frying pan and pour two-thirds of it into a small bowl to keep aside for brushing the pan in between pancakes.
4. Pour a small amount of the batter into the frying pan and swirl it around to cover the base of the pan. Cook for one to two minutes and then flip and cook for another minute. Remove the pancake from the pan to a plate and continue to cook five more pancakes.
5. Layer the pancakes with greaseproof paper in between and leave to cool. Season and seal the beef fillet and set aside. Mix the cooled mushroom duxelle with the pate in a mixing bowl. Brush the large sheet of pastry with the egg wash. Layer the pancakes over the top of the pastry so that it is covered and then use a palate knife to spread the mushroom mixture on top.
6. Place the beef fillet on top of the mushroom mixture and roll up the pastry, making sure that the beef is completely surrounded by the mushroom mix and the pancakes and well sealed. Leave to chill. Place the Wellington on a baking tray and brush the top with beaten egg. Bake in the oven for 30 minutes, or to your liking.
Recipe, Recipes from my Mother for my Daughter by Lisa Faulkner (Simon & Schuster)
Click here to go to the original article on Red Online
Click here to see Best Lisa Faulkner Recipes
Click here to see Lisa Faulkner’s Beef Wellington
Click here to see Cornish Pasty
