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Beef Wellington

MyCookbook Recipe Database
MyCookbook Member: Carmen
Recipe Category: Beef
Recipe Preparation Level: moderate
    1kg (2lb) piece beef eye-fillet
    2 tbls oil
    200g (6-7oz) pate
    Puff Pastry (Ready made to make your own)
    1 egg, lightly beaten
    MUSHROOM FILLING
    30g (1oz) butter
    1 sm onion, finely chopped
    400g (11oz) mushrooms, finely chopped
    2 tbls dry white wine
    2 tsp plain flour
    SAUCE
    1 1/2 tbls plain flour
    1/2 cup dry red wine
    1 cup beef stock
    3 tsp Worcestershire sauce

    Tie beef with string at 3cm intervals. Heat oil in pan, add beef, cook until wee browned all over; cool. Remove string from beef. Reserve 1 1/2 tbls pan juices for sauce. Spread pate all over beef, then spread with mushroom filling.
    Lightly brush pastry edges with egg; wrap pastry around beef; press edges to seal; place seam side down on greased oven tray. (Decorate with pastry leaves if desired). Brush with remaining egg and bake in hot oven 10mins. Reduce heat to moderate and bake until cooked (30-50mins depending on how you like your meat done). Serve beef sliced with sauce.
    MUSHROOM FILLING
    Melt butter, add onion, cook until soft. Add mushrooms and wine, cook, stirring, until mushrooms are soft and liquid is evaporated. Add flour, cook, stirring, until mixture is thickened; cool.
    SAUCE
    Heat reserved pan juices, add flour, stir over heat until browned. Remove from heat, gradually stir in wine, stock and sauce. Stir over heat until sauce boils and thickens, strain.
    Serves 6.

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