BEEF WELLINGTON

ServeS: 8 PreP: 30 mins Cook: 1 hr 20 mins

1.5 kg (3lb) beef fillet, trimmed and tied Salt and black pepper 2 tbsp sunflower oil 1 small onion, finely chopped 250g (8oz) flat mushrooms, finely chopped 45g (1½oz) butter 175g (6oz) smooth liver pâté 400g (14oz) ready-made puff pastry 1 egg, beaten 1. season the beef with salt and black pepper. heat the oil in a large frying pan,

add the beef, and cook over a high heat until browned all over. 2. Put the beef fillet in a roasting tin and cook in a preheated oven at 220°C/425°F/Gas mark 7 for 25 mins for rare beef, 35 mins for medium, or 40 mins for well done. Leave to cool completely. 3. Fry the onion and mushrooms in the butter for 3 mins or until softened. increase the heat to high, and cook until the excess moisture has evaporated. Leave to cool. 4. Add the pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine. 5. Roll out 300g (10oz) of the pastry to a 30x40cm (12x16in) rectangle. spread half of the pâté mixture down the middle, leaving a 10cm (4in) border on each side. 6. Remove the string from the beef and place the beef on the pâté. Cover with remaining pâté mixture. 7. Brush the pastry border with beaten egg. Fold the short sides of the pastry over the beef. 8. Fold over the long ends and turn the parcel over. Brush with beaten egg. Roll out the remaining pastry, and cut into strips, 5mm (¼in) wide. Arrange in a lattice pattern on top of the pastry, then glaze the strips with beaten egg. 9. Bake at 220°C/425°F/Gas mark 7 for 45 mins or until the pastry is crisp and golden. Cover with foil after 30 mins to prevent the pastry becoming too brown. Leave to stand for about 10 mins, then slice and serve with gravy. Per serving: 580 cals, 1.5g sugar, 38g fat (17g sat fat)