Mary Berry beef wellington recipe with mushroom gravy Recipe

Name: Mary Berry beef wellington recipe with mushroom gravy
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 8 servings
Ingredients: 3 lb. beef fillet, trimmed and tied; Salt and black pepper; 2 tbsp. sunflower oil; 45 g. butter; 1 small onion, finely chopped; 250 g. flat mushrooms, finely chopped; 175 g. smooth liver pâté; 400 g. ready-made puff pastry; 1 egg, beaten; 30 g. butter; 1 finely chopped shallot; 250 g. sliced mushrooms; 300 mL beef stock; 1 tbsp. chopped parsley; 1 tsp. chopped fresh thyme; Salt and black pepper to taste

Ingredients

3 lb. beef fillet, trimmed and tied
Salt and black pepper
2 tbsp. sunflower oil
45 g. butter
1 small onion, finely chopped
250 g. flat mushrooms, finely chopped
175 g. smooth liver pâté
400 g. ready-made puff pastry
1 egg, beaten
30 g. butter
1 finely chopped shallot
250 g. sliced mushrooms
300 mL beef stock
1 tbsp. chopped parsley
1 tsp. chopped fresh thyme
Salt and black pepper to taste

PREP TIME 15m	COOK TIME 1h20m	TOTAL TIME 1h35m
YIELD 8 servings

Instructions

Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.
Put the beef fillet in a roasting tin and cook in a preheated oven at 220°C (200°C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely.
Meanwhile, melt the butter in the frying pan, add the onion and mushrooms, and cook, stirring, for 3 minutes or until softened. Increase the heat to high, and cook until the excess moisture has evaporated. Turn into a bowl and leave to cool completely.
Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.
Wrap the beef and pâté mixture in the pastry (see method below).
Bake at 220°C (200°C fan, Gas 7) for 45 minutes or until the pastry is crisp and golden. Cover with foil after 30 minutes to prevent the pastry becoming too brown. Leave to stand for about 10 minutes, then slice and serve with the gravy.
To wrap the beef in pastry, roll out 300 g (10 oz) of the pastry to a 30 x 40 cm (12 x 16 in) rectangle. Spread half of the pâté mixture down the middle, leaving a 10 cm (4 in) border on each side.Remove the string from the beef and place the beef on the pâté mixture. Cover with remaining pâté mixture.
Brush the pastry border with beaten egg. Fold the short sides of the pastry over the beef.
Fold over the long ends and turn the parcel over.
Brush with beaten egg.
Roll out the remaining pastry, and cut into strips, 5 mm (¼ in) wide. Arrange in a lattice pattern on top of the pastry, then glaze the strips with beaten egg.
If you'd rather make individual beef wellingtons, cut the raw beef into eight slices.
Brown the slices in a frying pan, cool, then wrap each one in pastry with a little of the pâté mixture. Bake for 25–30 minutes.
To make mushroom gravy, melt 30 g (1 oz) butter in a saucepan. Add 1 finely chopped shallot and cook for 2 minutes until softened.
Add 250 g (8 oz) sliced mushrooms and cook gently for 5 minutes. Pour in 300 ml (1/2 pint) beef stock, and simmer for about 5 minutes.
Add 1 tbsp chopped parsley, 1 tsp chopped fresh thyme, and salt and black pepper to taste.