Beef Wellington Recipe, not an Irish recipe but nice all the same

This Beef Wellington Recipe is a classic from the 1970's.

Not an Irish recipe although the Duke of Wellington was actually born in Ireland.

Beef Wellington

Serves 6

INGREDIENTS

2LB (900g) Beef Fillet

2 1/2 0z (60g) Butter

2 Large Onions

5 0z (125g) Mushrooms

1 tablespoon Chopped Parsley

Pinch of Thyme

1/2 teaspoon Salt

Pepper

13 oz (325g) Frozen Puff Pastry

1 large Egg Yolk to glaze

METHOD

Trim coarse skin off the fillet.

Melt the butter in a frying pan and brown the meat quickly, turning occasionally to seal in the juices on all sides.

Remove from the pan and allow to cool.

Slice the onions, add to the pan and cook for about 10 minutes until golden.

Meanwhile, slice the mushrooms thickly, add them and cook quickly for 5 minutes until dry.

Add the chopped parsley, thyme and seasoning.

Leave to cool.

Thaw the pastry and roll out thinly to a rectangle 14 x 16 inches (35 x 40 cm).

Set the fillet if beef in the middle and put the mushroom mixture on top.

Cut a 1 1/2 inch (3.5 cm) square from each corner of the pastry and set aside.

Fold up the pastry round the meat, turning up the ends first and then the sides which should just overlap to cover the meat thoroughly.

Moisten the pastry with water wherever it overlaps so that it sticks together well in cooking.

Turn over, set on a baking tray and brush with egg yolk.

With a round pastry cutter cut half moon shapes from the pastry trimmings.

Use these to decorate the top. Brush decorations with egg yolk.

Bake in a hot oven (220C, 425F, Mark 7) for 1 hour and serve immediately if you like the beef pink in the centre.


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