BEEF WELLINGTON

Ingredients

1 Fillet of Beef, or striploin, suitable size for meal required
1 tbs Olive oil
Pate & sliced mushrooms or 1 onion, finely chopped & 4 rashers bacon
2-3 Frozen pastry sheets
1 egg, beaten
1tbs milk

Method

1. Tie meat with string, heat 1 tbs olive oil in pan and sear meat on all sides. Cool, remove string.
2. Finely chop and lightly fry onion and bacon if using.
3. Join 2 thawed pastry sheets together carefully, to get a piece big enough to fit fillet on.
4. Spread some pate over centre of pastry, press on sliced mushrooms and place meat on pastry, cover with rest of pate and mushrooms. Or use bacon and onion mix.
5. Fold pastry over meat and seal meat inside pastry. Sit meat on the pastry fold in baking tray.
6. Decorate top with pastry leaves etc. Brush with beaten egg and milk.
7. Bake in hot oven (200°) for 15 minutes, then lower to moderate (180°) and cook for 25 minutes for medium rare; or for medium cook for further 10 minutes.