Beef Wellington with Pâté
Main Dishes • British
Description
Beef Wellington with Pâté
Ingredients
- Lamb Neck Fillet 1¼ kg
- Liver Pâté 5 oz
- Vegetable Oil 1 tablespoon
- Fresh Mushrooms 0 oz
- Chicken Egg 1 piece
- Puff Pastry 20 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 375°F for 45 minutes, then reduce the heat and cook for another 1 to 1.5 hours.
Step 5
Serve with beans, garnished with rosemary.
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