|800.00 g||beef — fillet|
|15.00 ml||sunflower oil|
|1.00||onion — small, chopped|
|125.00 g||bacon — rindless streaky, finely chopped|
|2.00||garlic — cloves, crushed|
|250.00 g||portabellini mushrooms — finely chopped|
|1.00||spring onions — bunch, finely chopped|
|20.00 ml||fresh thyme — or lemon thyme|
|400.00 g||puff pastry|
|1.00||eggs — large, lightly beaten|
Trim the fillet, tie with string every 6cm, fold tail end under and secure to keep the shape for even roasting. Season with black pepper. Heat oil and 15ml butter in heavy-based frying pan and brown on all sides. Remove from heat and cool.
Heat butter and sauté onion for two
minutes. Add bacon and cook for five
minutes over medium heat. Add garlic and
mushrooms and cook until mushrooms are
soft and the liquid has evaporated. Add
spring onions, thyme and seasoning. Cook
for two minutes, then set aside to cool.
Roll out pastry to form a 30 x 25cm rectangle and place on a greased baking tray. Remove string from fillet. Spread three-quarters of the mushroom mixture down the centre of pastry and place meat on top. Spread the remaining mushroom mixture on top of the meat.
Brush beaten egg on the edges of the pastry.Fold the edges over like a parcel to enclose the meat, then turn it over so that the join is underneath. Use leftover
pastry to make trimmings for the Beef Wellington.
Decorate with pastry trimmings, brush
with egg and bake for 10 minutes. Reduce oven to 190 °C and bake for 20 minutes until pastry is crisp and golden (the
meat should be 60 °C/140 °F when tested with a meat thermometer for medium). Set aside for 10 to 15 minutes, then slice and serve.