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It starts with a fillet of beef, it's so tender. Go and get yourself about 1.2 / 1.3 kilos
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worth, get your butcher to trim it up. This will easily serve 8 people. Give it a nice pinch of
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sea-salt. A little bit of pepper. Rosemary and beef are the best friends in the whole
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wide world. Sprinkle that on the board so there's an even covering and then get that
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lovely fillet of beef, give it a little press and that's how you get a really nice even
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seasoning. Add a load of olive oil, a nob of butter and a sprig of rosemary to a pan
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on a high heat. Then brown the fillet all over for 4 minutes. Let's start the chicken
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liver and mushroom pâté. It's really simple, replace the fat in your beef pan with some
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fresh olive oil and butter. Go in with 2 cloves of garlic, 2 sprigs of rosemary and chopped
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red onion and a pinch of salt. Look at these mushrooms, absolutely beautiful. 600g I'm
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using. Break them up with your hands. Put your mushrooms into the pan with the onion
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and garlic and cook down for 15 minutes until softened. Then add 100g of chicken
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livers, a dash of Worcestershire sauce, plus a cap full of truffle oil. Cook for 3-4 minutes
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and then tip it all onto the board. The smell is phenomenal! And you can cut this to any
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texture you want. I am quite happy with that, I'm just going to go in with a nice big handful
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of dry breadcrumbs and that will soak up some of those lovely resting juices from the meat.
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Next, the puff pastry. But make sure you get a good quality all butter one. I want it to
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be about the size of a tea towell. About 30cm by 40cm. Keep turning it. Spread the mushroom
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and chicken liver pâté over the pastry, leaving a space around the edges.To make it
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all stick together paint a little bit of beaten egg onto the exposed bits of pastry
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and roll it up like this. Keep it tight, snug and just roll it over again until it's firm.
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Pinch that edge and push it down. Squash the ends with a fork dipped in flour, then glaze
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the whole wellington with egg wash. And to prevent a soggy bottom, I'm going to give
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it a 2 minute blast on the hob before it goes in to cook. Get that in the oven at 210 degrees
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celsius for exactly 40 minutes. Put it onto the bottom of the oven. I can feel it's nice
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and crisp which is lovely. The colours are amazing. After resting the meat for 5 minutes
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I'm ready to serve. Beautiful! Let's load it up with some nice greens and then the gravy.
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Very exciting. Beef fillet has rested into that mushroom and it's all kind of cooked
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into each other, there's a real harmony there. That is so good.