Name: Beef Wellington with horseradish cream
Cook time: 60 min
Total time: 60 min
Yield: 7
Ingredients: 125 gram cream cheese, softened; 2 tablespoon horseradish cream; sea salt and cracked pepper; 2 sheets ready-rolled flaky puff pastry (3 if fillet is extra-long); 1 middle section eye fillet, around 22cm long and 1.2kg (as even-sized as possible); 1 egg yolk mixed with 1 tbsp milk; Pâté mushrooms; 9 button mushrooms; 150 gram chicken liver pâté; 1 1/2 cup stuffing mix; 3/4 cup cold water; fresh thyme; spray oil

Ingredients

125 gram cream cheese, softened

2 tablespoon horseradish cream

sea salt and cracked pepper

2 sheets ready-rolled flaky puff pastry (3 if fillet is extra-long)

1 middle section eye fillet, around 22cm long and 1.2kg (as even-sized as possible)

1 egg yolk mixed with 1 tbsp milk

Pâté mushrooms

9 button mushrooms

150 gram chicken liver pâté

1 1/2 cup stuffing mix

3/4 cup cold water

fresh thyme

spray oil

Method

1.Preheat oven to 185°C. Line a shallow roasting tray with baking paper.

2.Mash together cream cheese and horseradish; season well. Lay a sheet of pastry on the tray. Trim fillet of any sinew and place in centre of pastry. Smooth horseradish mixture over fillet.

3.Lay second sheet of pastry over fillet and lightly mould it down the fillet’s sides, pressing at base to join pastry to bottom sheet. Trim off excess pastry to leave a 2cm border, then use trimmings to make a lattice decoration on top.

4.Brush with egg wash. Bake for 20-25 minutes for medium rare, 8-10 minutes more for medium-well done. Rest for 5 minutes, then slice and serve with pâté mushrooms, plus onion jam and horseradish, if desired.

5.To make pâté mushrooms, remove mushroom stalks, trim edges to make a cavity and fill generously with pâté. Stir stuffing mix with enough water to make a moist “crumble” and pile on top of the pâté.

6.Top with thyme, spray with oil and bake for 10-15 minutes until golden and tender.

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