ROAST FILLET OF BEEF WELLINGTON

 

Contributed by:       Danielle Couzian

 

Ingredients:

 

2 ½ pounds well-trimmed beef fillet

2 tbsp melted butter

1 – 4oz. Can liver pâté

½ tbsp minced onion

3 tbsp minced mushrooms

chilled pie pastry (see recipe below)

2 eggs, lightly beaten

 

Directions:

 

Preheat oven to 400°.  Place fillet on a rack in a shallow roasting pan and brush with melted butter.  Roast fillet in oven for 15 minutes.  Remove and cool.  Combine pâté, onion, and mushrooms to form a paste and spread over the cool fillet.  Roll out chilled pastry into a rectangle large enough to enclose fillet.  Brush edges with beaten egg and place fillet in center, cover with the pastry and seal edges.  Slash top of pastry decoratively to allow the steam to escape.  Transfer fillet to a baking sheet and brush top and sides with beaten egg.  Return to preheated oven and bake approximately 30 to 35 minutes, or until pastry is golden brown.

 

PIE PASTRY

 

Ingredients:

 

2 cups sifted all purpose flour

½ tsp salt

1 cup butter

⅓ cup ice water

 

Directions:

 

In a large bowl, combine flour and salt.  Cut in butter with a pastry cutter or two knives until mixture looks like cornmeal.  Add as much water as needed to gently press dough into a small ball.  Wrap in wax paper and chill thoroughly before rolling out.