Sit the beef on the pâté then, starting with the edge nearest to you, snugly wrap the pastry around the beef, pinching the ends to seal. Remove from the refrigerator, brush once more with egg wash and sprinkle with a little flaky salt. If you haven’t had it before, it’s the chateaubriand cut of beef, which is the center cut portion of the tenderloin, seared and wrapped in duxelles, prosciutto, and puff pastry. Splits het ei, smeer het deeg in met het eigeel en bestrooi met een beetje grof zeezout. Pat the beef fillet with kitchen … https://www.allrecipes.com/article/how-to-make-beef-wellington ), it has a delicious lean and juicy taste that will just melt in your mouth. Tie tenderloin with kitchen twine in 1-inch increments to form an even piece, so it will hold its shape … The recipe is based on a classic French boeuf en croûte or beef wrapped in pastry. ”, Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, 1 kg centre fillet of beef , trimmed (the timings below work perfectly for a fillet of roughly 10cm in diameter), 2 knobs of unsalted butter, 3 sprigs of fresh rosemary, 1 red onion, 2 cloves of garlic, 600 g mixed mushrooms, 100 g free-range chicken livers , (cleaned), 1 tablespoon Worcestershire sauce, ½ teaspoon truffle oil , (optional), 50 g fresh breadcrumbs, 1 x 500 g block puff pastry, 1 large free-range egg, 2 onions, 4 sprigs of fresh thyme, 1 heaped teaspoon blackcurrant jam, 100 ml Maderia wine, 1 heaped teaspoon English mustard, 2 heaped teaspoons plain flour , plus extra for dusting, 600 ml organic beef stock , (hot). 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