Beef Wellington

My best British dinner party dish

Method

1. Fry the beef on each side to seal it then set aside on a plate

2. Chop and Fry mushrooms and season to taste

3. Make 4- 5 small pancakes and set aside (Blend egg flour and milk together and coat the pan with the mixture and toss when golden brown) and then set aside to cool

4. Roll out pastry into a gross shape and then spread the pancakes on top of the pastry before putting the pate on top of the pancakes. (leave a bit for the top side of the fillet)

5. Put mushrooms on top of the pate leaving a bit for the top side of the fillet and then place the beef in the centre.

6. Spread the pate and sprinle remaining chopped mushrooms on top side of the fillet

7. Fold up the pastry and stick together the side by wetting your fingers and squeezing.

8.Decorate with some cut pastry and brush with beaten egg

8. Cook for 40 minutes in a hot oven (190 C)for rare roast a little longer if you like it more well done

Ingredients

Puff Pastry 1lb (450g)
Mushrooms (mixed Variety) 500g
Brussels Pate 4oz
Garlic 2 Bits
Mixed Herbs A Good Sprinkle
Fillet Of Beef 2lb (900g)
Egg 1

For the pancakes

Egg 1
Plain Flour 1 Cup
Milk 1 Cup

Hints 'n' Tips

The pancakes were taught to Deborah Meaden by Giancarlo - this stops the pastry for getting all soggy!

Don't overcook it. You want the beef to remain juicy. Also you will find that the pastry will split across the top if cooked for too long.

Accompaniment

Les Moniers Hermitage Chapoutier Premium Selection

One of the great wines from France. Love for vines and wine and the awareness of the need to respect the earth and its terroir have led Chapoutier to adopt a biodynamic cultivation method. Braille on the label has become one of his noticeable trademarks.Buy this wine if you like: Full-bodied red with an opulent character and warm, rich spice.