Beef wellington with mushroom duxelle

Ingredients:

Beef wellington:

• 1 piece of eye fillet (approx 1-1.2kg)
• 375g pack ready made puff pastry.
• 1 egg, whisked.
• 1/4 cup of milk.
• Salt & pepper to taste.

Mushroom Duxelle:

• 175g chicken liver pate.
• 250g button mushrooms, finely sliced.
• 2 cloves of garlic, finely chopped.
• 1 onion, finely chopped.
• 60g unsalted butter.

Method:

• Preheat oven to 220˚C.
• Season beef fillet with salt & pepper. Place in a baking dish in the oven & brown for approximately 20 minutes. Turn the meat over during cooking to ensure it is browned on all sides. Remove & allow to cool completely.
• Meanwhile, add the butter to a frying pan over a medium heat & fry the onions & garlic until soft. Add the mushrooms & cook. Season with salt & pepper. Set aside to cool.
• Once the mushrooms/onions have cooled, mix in with the pate.
• On a lightly floured surface, roll out the puff pastry, making rectangle large enough to envelope the beef fillet.
• Spread the mushroom duxelle  along the centre (length wise) of the pastry. It should be as long as the beef fillet is.
• Place the beef fillet on top of the mushroom/pate mix.
• Brush the edges of the pastry with egg & milk. Wrap the pastry around the beef, sealing the edges together. Fold neatly to the underside.
• Chill for 30 minutes.
• Brush pastry with egg/milk mix.
• Place in a roasting pan & cook at 200˚C for approximately 45 minutes until pastry is golden brown.
• Allow to rest for 10 minutes before carving into thick slices.