Beef Wellington with Pâté

Main Dishes | British cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Beef Wellington with Pâté

Ingredients

Lamb Neck Fillet - 1¼ kg
Liver Pâté - 4.4 oz
Vegetable Oil - 1 tablespoon
Fresh Mushrooms - 2.1 oz
Chicken Egg - 1 piece
Puff Pastry - 22 oz
Fresh Rose Hips - to taste
Chinese green beans - to taste

Step by Step guide

Step 1

Shape the meat into a roll and secure it with kitchen twine. Heat vegetable oil in a skillet over high heat and sear the meat until golden brown. Remove the meat from the heat, cut off the twine, and let it cool.

Step 2

Spread the pâté over the meat and attach pieces of mushrooms to it.

Step 3

Roll out 375 grams of dough, place the meat on top, and fold it into a tight envelope. Seal the edges of the dough with an egg. Transfer the meat to a greased baking sheet.

Step 4

Cut out decorations from the remaining dough and attach them on top using egg. Brush the entire surface with egg and place in the oven at 374°F for 45 minutes, then reduce the heat and cook for another 1 to 1.5 hours.