Beef Wellington

Ingredients

2 ½ lb. fillet

4 oz soft butter

1 small onion, finely chopped

4 oz tin mushrooms

2 oz goose pate (optional)

1 lb. puff pastry

1 egg yolk

10 fl oz beef stock

2 tbsp. red wine

Directions

Pre-heat oven to 425 F

Spread beef with 1 oz butter.

Put in pan and roast for 10-15 minutes or until brown.

Remove from oven.

Turn off the oven.

Separate the juice and keep.

Allow to cool until meat is completely cold.

Pre-heat oven to 450 F

Melt 1 oz butter.

Cook mushrooms and onion.

Spread over top of beef with remaining butter and pate.

Roll dough and wrap around fillet.

Stick edges together.

Brush with egg yolk.

Bake at 450 F for 10 minutes

Bake at 425 F for 10 to 15 minutes until brown.

Keep warm while making sauce.

Sauce:

Mix wine, beef stock and juice over heat

Serve like gravy.

Notes

This one is actually dad's recipe, I'm pretty sure. He's sent it to me separately and it's almost word for word.

I've made it. It's good. Mine unfortunately had a soggy bottom the first time. An addition I did was a thin layer of prosciutto underneath the beef tenderloin/filet as a barrier between it and the pastry underneath.