Beef Wellington

Ingredients

• 1.2 1.3 kg beef fillet, trimmed by butcher
• sea salt
• pepper
• rosemary
• olive oil
• butter
• 2 cloves garlic
• red onion
• 600 g mushrooms
• 100 g chicken livers
• worcestershire sauce
• capful of truffle oil
• dry bread crumbs
• puff pastry (butter-based, about 30 cm by 40 cm)
• beaten egg
• flour (for sealing ends)

Method

1. Season the beef fillet with sea salt, pepper, and rosemary, pressing to ensure even coverage.
2. Heat a pan with olive oil, butter, and a sprig of rosemary on high heat.
3. Brown the fillet all over for four minutes.
4. Replace the fat in the pan with olive oil and butter, then add garlic, rosemary, chopped red onion, and salt; cook for a few minutes.
5. Add mushrooms, break them up with your hand, and cook for 15 minutes until softened.
6. Add chicken livers, Worcestershire sauce, and truffle oil; cook for 3-4 minutes.
7. Transfer the mushroom and liver mixture onto a board and let cool.
8. Mix in a handful of dry bread crumbs to absorb juices.
9. Roll out the puff pastry to about 30 cm by 40 cm.
10. Spread the mushroom and liver mixture over the pastry, leaving a border.
11. Brush exposed pastry edges with beaten egg.
12. Roll the pastry tightly around the filling, sealing edges and pinching with a fork dipped in flour.
13. Brush the outside with egg wash.
14. Briefly cook on hob for 2 minutes to prevent sogginess.
15. Bake in preheated oven at 210°C for exactly 40 minutes, placing on the bottom rack.
16. Rest the cooked Wellington for 5 minutes before serving.
17. Serve with greens and gravy.