Beef Wellington

Directions

1. 1
   Season the beef with salt and freshly ground pepper.
2. 2
   Melt 2 tbsp of the butter in a heavy-bottomed skillet on high heat. When foaming, add the beef and cook for 5 mins, turning to brown all over. Transfer to a plate and refrigerate for 2 hours, until cold.
3. 3
   Preheat the oven to 475°F. Line a baking pan with parchment paper.
4. 4
   Melt the remaining 2 tbsp butter in a medium skillet on high heat. Cook the mushrooms for 3-5 mins, until the liquid is released and then completely evaporates. Mix the mushrooms and pate and spread over the top of beef.
5. 5
   Place the beef in the center of one sheet of pastry. Brush around the edges with a little beaten egg. Cover with the remaining pastry and press all around the beef to seal. Trim the excess from the long edges, leaving 3/4 inch on either side. Fold the short ends under to seal.
6. 6
   Place on the prepared pan and brush the pastry with egg. Use the excess pastry to create a decoration, such as leaf shapes. Place the decorations on top of the pastry and brush with egg.
7. 7
   Bake for 30 mins. Reduce the oven temperature to 400°F. Bake for another 5 mins for rare and 10 mins for medium. Let stand for 5 mins before cutting into 1 1/2-thick slices to serve.