First, make the pastry and place in a plastic bag in the fridge until needed.
Pre heat the oven to 375F | 190ºC
Now, take the fillet and trim any excess fat or gristle off.
Keep the pieces, we will use them in the gravy.
Put the skillet over a medium heat and add a little butter.
While the skillet is heating, rub the fillet with a little brandy, then butter
then sprinkle with salt and pepper.
Now place the meat in the skillet and fry the outside quickly until brown.
Now, put the skillet in the oven and cook the meat for 30 minutes.
While the meat is cooking, chop the onion and mushrooms.
Finely. Very finely. Really, really finely.
Put a knob of butter in a saucepan and add the onion.
Fry for about 5 minutes until it is going soft.
Add the mushrooms and cook on a low heat for about 15 minutes.
We do not want any moisture left, so if there is any after 15 minutes, pour into
a bowl and keep for the gravy.
Put the mushrooms and onion in another bowl and mix with the pate.
When the meat is finished cooking, remove from the oven and place on a baking
When the meat is cool, take the pastry out of the fridge and lay out on a chopping
board sprinkled with flour.
In the middle of the pastry, spread out half the mushroom mix.
Spread the rest of the mix over the beef.
Now fold the pastry over and seal the edges with a little beaten egg.
Brush the pastry with the rest of the egg and place on a baking tray.
Put back in the oven and cook for another 30 minutes.
Beef Wellington should be served rare, but the ends will be more well-done,
so there should be something for everyone.
If your guests prefer well-done beef, the extra cooking should be done
the first time in the oven.
Beef Wellington is served with roast potatoes, green beans, carrots and sprouts,
a red wine gravy and a heavy red wine.
When the Wellington is ready, cut into thick slices at the table.