How to Prepare Fillet of Beef Wellington

Step-by-Step Guide

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   Step 1: On a floured surface

   Lay 2 pancakes on top of the pastry, overlapping slightly. , Then spread the cold mushroom stuffing over the top of the pâté. ,,, Carefully fold the pastry up to completely envelope the beef, tucking in the ends neatly. , Decorate the top with pastry leaves cut out of the trimmings.
   
   Refrigerate, uncovered for at least 30 minutes. ,,, Then turn the heat down to 375F/190C/gas mark 5 for a further 20 to 25 minutes, or until the internal temperature reaches 130 degrees and the pastry is golden brown. ,
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   Step 2: roll out the puff pastry to an oblong big enough to fit the fillet (about 1/8 inch

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   Step 3: 3mm thick).

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   Step 4: Spread a strip of pâté across the centre of the pastry

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   Step 5: the same width as the beef fillet.

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   Step 6: Place the beef on top of the stuffing and push down gently to settle it into the mix.

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   Step 7: Place the 2 remaining pancakes over the top of the beef.

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   Step 8: Cut away the middle of the ends of the pastry and brush all edges with some beaten egg.

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   Step 9: Carefully turn the parcel over onto a buttered

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    Step 10: large baking tray.With a tip of a sharp knife make 4 or 5 small incisions in the pastry.

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    Step 11: When you are ready to bake the Beef Wellington

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    Step 12: preheat the oven to 450F/230C/gas mark 8.

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    Step 13: Brush the pastry all over with beaten egg.

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    Step 14: Bake the beef fillet at the high heat for 10 minutes.

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    Step 15: Remove from the oven and leave to relax (uncovered) for 10 to 15 minutes before carving in thick slices.

Detailed Guide

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