Ingredients

  • 1kg beef fillet
  • 1 tbsp (15ml) olive oil
  • 1 chopped onion
  • 1 punnet of chopped button mushrooms
  • 1 tsp (5ml) garlic
  • 1 tsp (5ml) thyme
  • ½ cup (125ml) NESTLÉ CREAM
  • 150g puff pastry
  • 3 slices of white bread
  • 80g liver pâté
  • Egg
  • Ground black pepper
  • 1 large chopped onion in a hot non-stick pan with no oil
  • 1 tsp (5ml) wholegrain mustard
  • 1 punnet of chopped button mushrooms
  • 1 x 290g tin NESTLÉ CREAM
  • ½ tsp (3ml) fresh thyme
  • Salt and pepper
  • Chives

Method

  • Preheat the oven to 180˚C.
  • In a very hot non-stick pan, fry 1kg beef fillet in 1 tbsp (15ml) olive oil until golden brown.
  • Remove from pan and allow to cool. In the same pan, fry 1 chopped onion, 1 punnet of chopped button mushrooms with 1 tsp (5ml) garlic and 1 tsp (5ml) thyme.
  • Add ½ cup (125ml) NESTLÉ CREAM and allow to thicken.
  • Remove from the pan and allow to cool.
  • Dust a cutting board with cake flour and roll out 150g puff pastry into a rectangle, slightly bigger than the length of the beef fillet.
  • In the centre of the pastry, place strips of 3 slices of white bread and top with the mushroom mixture.
  • Place the fillet on top and cover with 80g liver pâté
  • Close the pastry around the fillet to form a long sausage.
  • Brush with beaten egg and ground black pepper.
  • Bake in the oven for 25 minutes, until the fillet is just pink in the centre.
  • For the sauce, fry 1 large chopped onion in a hot non-stick pan with no oil added.
  • Add 1 tsp (5ml) wholegrain mustard and 1 punnet of chopped button mushrooms.
  • Fry until liquid starts forming in the pan.
  • Add in 1 x 290g tin NESTLÉ CREAM and ½ tsp (3ml) fresh thyme.
  • Season with salt and pepper.
  • To serve, slice the beef wellington and pour the sauce over it.
  • Garnish with chives.

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