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Easy Beef Wellington |
Ingredients
| 6.6 lb |
3 kg |
Beef rib-eye |
| 1/2 c |
125 mL |
butter |
| 4 c |
1 L |
mushrooms, fresh, sliced |
| 1/2 c |
125 mL |
onion, chopped |
| 1/4 c |
50 mL |
sherry |
| 1/2 c |
125 mL |
parsley |
| |
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flaky pastry, enough for 4 double crust pies |
| 1/2 lb |
250 g |
liver sausage or paté |
| 1 |
1 |
egg, beaten |
Instructions
- Preheat oven to 220°C (425°F). Place beef on a rack in an open roasting pan and cook for 50 min. or until meat thermometer registers 50°C (120°F). Remove from oven; let stand 30 min.
- Melt butter in a frypan; saute mushrooms and onion until tender. Add sherry and parsley. Cook until all liquid evaporates; cool.
- Roll pastry in a rectangle large enough to wrap meat completely. Spread liver sausage or paté over surface leaving a 5cm (2") margin around edges. Spoon mushroom mixture down centre of pastry.
- Place roast, top side down, in the middle of the pastry. Wrap meat completely with pastry, sealing edges with beaten egg. Decorate with extra pieces of pastry. Place roast, seam side down, on baking sheet. Brush top and sides with egg. Bake at 220°C (425°F) for 30 min. Let cool 10 min before carving.
Tip
This recipe may be completely prepared ahead of time and reheated at 150°C(300°F) for 35 min-1 hour.
Servings: 12