Beef Wellington

Beef Wellington

Beef Wellington

Prep Time
15 Minutes
Ingredients
11
Servings
6
There’s no denying that Beef Wellington is the star of any dinner party menu. While it looks incredibly impressive, it doesn’t need to be tricky – our Beef Wellington recipe makes easy work of this classic. The beef fillet needs only a light shake of Season-All, an expertly blended mix of paprika, black pepper and celery seeds – too much seasoning would outshine the beef fillet. Add extra flavour to the pâté with a splash of sweet brandy and peppery parsley, which adds to the indulgent nature of the dish. Once the beef is seared and wrapped in pâté and pastry, let your oven do the rest of the work in creating a beautiful golden pastry crust. Serve with either mashed or Potatoes Dauphinoise, and fresh greens.
Ingredients
  • 1 tablespoons Season-All

  • 900 gram (2 pounds) fillet of beef

  • 25 gram (1 ounce) butter

  • 1 tablespoons olive oil

  • 225 gram (8 ounce) coarse liver pate

  • 2 tablespoons Flat Leaf Parsley

  • 2 tablespoons brandy

  • 375 gram packet ready made puff pastry

  • flour to dust

  • egg to glaze

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Season-All

Product Information

£ 2.28/unit,70g
Flat Leaf Parsley

Product Information

£ 1.69/unit,3g

Instructions

  • 1 Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
  • 2 Sprinkle the Perfect Shake Season-All Herb & Spice Blend over the beef. Melt the butter with the oil in a large frying pan and seal the beef on all sides. This will take about 10 minutes, and you need to turn the meat over frequently. Remove the meat from the pan and leave it to cool.
  • 3 Meanwhile, mix together the pate, Parsley and brandy. Season well.
  • 4 On a floured surface roll the pastry out to a large rectangle. Pat the pate over the meat, encasing it thoroughly. Place the meat on the pastry and then wrap the pastry around.
  • 5 Seal the edges with a little egg. Turn the pastry covered joint over so that the pastry rim is underneath. Brush with the remaining egg and bake for 15 minutes. Reduce the oven temperature to 190°C, 375°F, Gas Mark 5 and cook for a further 20-30 minutes or until the pastry has risen and is golden.
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