| The Duke of Wellington was a highly prominent statesman
and soldier of the nineteenth century. This dish, however, bears his name not because he
was a great gourmet but because the finished joint was thought to resemble one of the
brown shiny military boots which were called after him. Serves 8
Fillet of beef - 1.4 kg (3 lb)
Vegetable oil - 1 tbsp
Butter - 40g (1½ oz)
Button mushrooms - 225g (8 oz), sliced
Smooth liver pate - 175g (6 oz)
Puff pastry - 375g (13 oz)
Egg, 1, beaten, to glaze
METHOD
- Pre-heat oven to 220 °C / 425 °F / gas 7.
- Trim and tie up the fillet at intervals with fine string so
it retains its shape. Heat the oil and 15g (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.
- Meanwhile, cook the mushrooms in the remaining butter until
soft; leave until cold, then blend with the pate.
- On a lightly floured surface, roll out the pastry to a large
rectangle about 33 x 28 cm (13 x 11 inches) and 0.5 cm (¼ inch) thick.
- Spread the 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 and 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, covering with foil after 25 minutes. Allow the Beef Wellington to rest for 10
minutes before serving.
|
Dutchman 