Pre-heat oven
to 220°C: 425°F: Gas 7
Fillet of beef:
Trim and tie up the fillet at intervals with fine string so it retains its shape.
Heat the oil and ½ oz of the butter in a large frying pan, add the meat and fry briskly on all sides.
Press down with a wooden spoon while frying to seal well.
Roast for 20 minutes, then set the beef aside to cool and remove the string.
Mushrooms & Pate:
Meanwhile, cook
the mushrooms in the remaining butter until soft;
leave until cold, then blend with the pate.
Pastry:
On a lightly
floured surface, roll out the pastry to a large rectangle about 13 x 11 inches and ¼ inch thick.
Spread the mushroom & pate mixture down the centre of the pastry.
Place the meat on top in the centre.
Brush the edges of the pastry with the egg.
Fold the pastry edges over lengthways
Turn the parcel over so that the join is underneath.
Fold the ends under the meat on the baking sheet.
Decorate with leaves cut from the pastry trimmings.
Brush with the remaining egg and bake for 50-60 minutes, depending how well done you like your beef.
Covere with foil after 25 minutes.
Serve with steamed spinach or roast vegetables of your choice
Allow the Beef
Wellington to rest for 10 minutes before serving.