| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
English |
|
1 |
servings |
INGREDIENTS
| 2 |
lb |
Fillet or sirloin of beef |
| 3 |
oz |
Butter |
| 2 |
|
Onions; finely chopped |
| 10 |
oz |
Button or wild mushrooms |
| 2 |
lb |
Puff pastry |
| 8 |
oz |
Chicken liver pate |
| 8 |
oz |
Lancashire cheese; crumbled |
| 4 |
tb |
English mustard |
| 1 |
|
Egg; lightly beaten |
| 1 |
|
Salt |
| 1 |
|
Freshly-ground black pepper |
INSTRUCTIONS
Trim the fat from the beef and season well with salt and black pepper.
Melt the butter in a large frying pan, add the beef and seal on all
sides, cooking for at least 10 minutes. Remove the beef from the pan
and set aside. Add a little more butter to the pan and cook the
onions and mushrooms until all the moisture has evaporated. Allow to
cool.
Preheat the oven to 200C/400F/gas 6.
Roll out the pastry to a large rectangle and put on to a greased
baking sheet. Spread the onion and mushroom mixture on to the centre
of the pastry and put the beef on top of the mixture. Top the meat
with a layer of pate, cheese and mustard.
Brush the edges of the pastry with the beaten egg. Fold and seal the
pastry, pressing down on the edges. Make some flowers and leaves with
the leftover pastry to decorate, then brush the whole parcel with
beaten egg.
Bake in the centre of the oven for 20 minutes, then lower the heat to
180C/350F/gas 4 for a further 15 minutes until golden brown.
For a normal beef wellington, simply omit the cheese and mustard.
DISCLAIMER=A9 Copyright 1996 - SelecTV Cable Limited. All rights
reserved.
Carlton Food Network http://www.cfn.co.uk/
Posted to MM-Recipes Digest V4 #6 by "N.J.Smith"
<frwyprof@mediaone.net> on Feb 10, 1999, converted by MM_Buster v2.0l.
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