Beef Wellington - cooking recipe

Ingredients

2 lbs center cut beef tenderloin
4 tbsp (1/2 stick) butter
4 oz button mushrooms, very finely chopped
2 oz liver pate, jelly removed
2 sheets frozen puff pastry, thawed
1 None egg, lightly beaten

Preparation

Season the beef with salt and freshly ground pepper.
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.
Preheat the oven to 475\u00b0F. Line a baking pan with parchment paper.
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.
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.
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.
Bake for 30 mins. Reduce the oven temperature to 400\u00b0F. 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.