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.