I Love Beef Welly

Rain hair, pretty dress

My boyfriend and I fancy ourselves as chef's always trying to compete with Great British Menu and Master Chef. We have so far mastered Victoria sponge (tasted like egg) Thai Curry's (with out using bought pastes), Salmon teriaki, Duck a la Fanta (If Nigella could do it with coke and ham:)), duck five spice, treacle tart, french onion soup Lancashire hotpot, Fish Pie and our specialty a Banging chicken pie!

For a special romantic meal recently and while my mum was offering to buy us a beef fillet be decided to go for a Beef Wellington. The food of kings. We have gone to cook it before many times, but between having temperamental student flat ovens and the hefty price to buy all the ingredients separately we have never got round to it.

Looking at recipes, we didn't want mushroom's. Mushroom's are vile. It was apparent lots of people had a similar dilemma, but it was hard to find a recipe without it, so being the nifty chef's we are we decided to wing it.

Pink in the middle

Here is our recipe

800g Beef fillet
100ml dry white wine

100g shallots

500g Just roll puff pastry

1 Onion

25g butter

2 garlic cloves

100g Liver pate

1 sprig of thyme

1 egg

1. Start by heating the oven 220c

2. Season and rub the fillet in Olive oil and place on baking tray for 18mins or 24mins if you want it medium/well

3. Allow the beef to cool while you start the rest of the prep

4. Chop up the onion and shallots very finely and cook in the heated butter, when soft add the garlic, thyme and season.

5. Add the white wine to the onions and heat until all the wine disappears.

6. remove from heat and allow to cool down (until it is cool enough to touch)

7. While you are waiting dust some flour on a clean surface and roll out the pastry big enough to cover the whole fillet

8. Add the onion mixture to the pate and mix evenly.

9. Spread the pate on to the rolled out pastry, quite thickly and evenly.

10. Place the fillet on and fold up edges so it covers it nice and neatly

11. Whisk the egg and paint the pastry and place on baking sheet seams to the bottom

12. Bake for 40mins until the pastry has nicely puffed up.

13. Leave to stand and serve with some green beans and gravy.

Table all set up.