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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

  • worth, get your butcher to trim it up. This will easily serve 8 people. Give it a nice pinch of

  • sea-salt. A little bit of pepper. Rosemary and beef are the best friends in the whole

  • wide world. Sprinkle that on the board so there's an even covering and then get that

  • lovely fillet of beef, give it a little press and that's how you get a really nice even

  • seasoning. Add a load of olive oil, a nob of butter and a sprig of rosemary to a pan

  • on a high heat. Then brown the fillet all over for 4 minutes. Let's start the chicken

  • liver and mushroom pâté. It's really simple, replace the fat in your beef pan with some

  • fresh olive oil and butter. Go in with 2 cloves of garlic, 2 sprigs of rosemary and chopped

  • red onion and a pinch of salt. Look at these mushrooms, absolutely beautiful. 600g I'm

  • using. Break them up with your hands. Put your mushrooms into the pan with the onion

  • and garlic and cook down for 15 minutes until softened. Then add 100g of chicken

  • livers, a dash of Worcestershire sauce, plus a cap full of truffle oil. Cook for 3-4 minutes

  • and then tip it all onto the board. The smell is phenomenal! And you can cut this to any

  • texture you want. I am quite happy with that, I'm just going to go in with a nice big handful

  • of dry breadcrumbs and that will soak up some of those lovely resting juices from the meat.

  • Next, the puff pastry. But make sure you get a good quality all butter one. I want it to

  • be about the size of a tea towell. About 30cm by 40cm. Keep turning it. Spread the mushroom

  • and chicken liver pâté over the pastry, leaving a space around the edges.To make it

  • all stick together paint a little bit of beaten egg onto the exposed bits of pastry

  • and roll it up like this. Keep it tight, snug and just roll it over again until it's firm.

  • Pinch that edge and push it down. Squash the ends with a fork dipped in flour, then glaze

  • the whole wellington with egg wash. And to prevent a soggy bottom, I'm going to give

  • it a 2 minute blast on the hob before it goes in to cook. Get that in the oven at 210 degrees

  • celsius for exactly 40 minutes. Put it onto the bottom of the oven. I can feel it's nice

  • and crisp which is lovely. The colours are amazing. After resting the meat for 5 minutes

  • I'm ready to serve. Beautiful! Let's load it up with some nice greens and then the gravy.

  • Very exciting. Beef fillet has rested into that mushroom and it's all kind of cooked

  • into each other, there's a real harmony there. That is so good.

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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