This dish is named after the Duke of Wellington, famed for victory at the Battle of Waterloo in 1815 so called perhaps because in its larger version the finished product looks like a highly polished riding or Wellington boot. This tenderloin (fillet) of beef in puffed pastry was originally created to honor the Duke and was also the favorite of the late President Richard Nixon. The Duke is said to have ordered that this beef dish be served at every dinner that he might be hosting. His English chef dubbed the preparation, "Wellington Steak," his Gaelic counterpart across the Channel, still smarting from Napoleon's defeat, simply called the it, "Filet de Boeuf en Croute.“ This is my tried and tested quick version which has impressed many a dinner guest, now the secret is yours, give it a try, you won’t be disappointed
Ingredients:
• 1.2kg fillet of beef, cut from the central section of fillet
• 40g butter, unsalted if possible
• 2 tablespoons vegetable oil
• 250g fresh sliced mushrooms
• 175g Smooth liver pate
• 400g Puff pastry – homemade or premade
• 1 egg yolk for sealing and coating the pastry
• Salt and black pepper to taste
2. Heat the butter and vegetable oil in a large pan, Sauté the beef in the pan and brown on all sides
3. Remove and set aside
4. Place the mushrooms and gently fry until done, don’t brown
5. Fold/mix the mushrooms and the pate to form a paste
6. Roll the pastry into a large rectangle
7. Preheat the oven to 220ºC
9. Brush the edges of the pastry with the egg yoke
10. Place the beef in the centre of the pastry (Presentation side downwards) 11. Spread any remaining pate on the top of the meat, which eventually become the base 12. Roll the pastry around the meat, sealing the edges well and using the egg to seal
14. Bake in the oven for 30-35 minutes for medium rare and 40-45 minutes for medium well done
15. Allow to stand and rest for 10 minutes before carving
Accompaniments & Garnish
• Gravy or sauce of your choice, I like something with port and wild berries
