Kelsey Holmes' Beef Wellington
- 1.5 kg fillet of beef , sinew removed
- 46 ml SUNFOIL oil
- 115 g white button mushrooms (chopped)
- 2 garlic clove (crushed)
- 180 g smooth chicken liver Pate
- 25 ml fresh parsley (chopped)
- 450 g puff pastry (bought or hand-made)
- 2 eggs (beaten)
- Oryx Salt and ground pepper
- Preheat the oven to 200°C.
- Tie the beef with twine ( butchers string).
- Heat 30 ml of oil in a frying pan, brown the beef on all sides for about 10 minutes.
- Put the fillet in a roasting pan and roast for 15-20 minutes.
- Set aside to rest, remember to leave the oven on.
- Heat the remaining oil in a frying pan and cook the chopped mushrooms and garlic for 5 minutes, until mushrooms are softened.
- Take the mushroom mixture and stir in the pate and chopped parsley, and then season well. (Set aside to cool).
- Then take out the puff pastry and roll it out into a sheet large enough to enclose the beef, remember to leave a strip aside.
- Trim off the spare pastry.
- Spread the mixture down the middle of the pastry.
- Untie the beef fillet and lay it on top of the pate mixture.
- Then take a brush and start brushing the edges of the pastry with the beaten egg, and fold the pastry over the meat to enclose it in a neat parcel.
- Make sure to seal the edges well.
- Place the parcel on a baking sheet, making sure seam side is down.
- Cut shapes of your choice from the reserved pastry.
- Brush the parcel with beaten egg, decorate with the shapes you made and brush with egg again.
- Let it chill for about 15 minutes.
- Bake the parcel for 50-60 minutes, covering it loosely with foil after about 30 minutes.
- Transfer to a serving platter and leave to stand for 10 minutes.
- Serve in thick slices , and remember to garnish each portion with some parsley.