it starts with the filly at beef it’s so
tender go and get yourself about 1.2 1.3
kilos worth get your butcher to trim it
up this will easily serve eight people
give it a nice pinch of sea salt a
little bit of pepper rosemary and beef
are the best friends in the whole wide
world sprinkle that on the board so
there’s an even covering and then get
that lovely filly of beef give it a
little press and that’s how you get a
really nice even seasoning add a lug of
olive oil a knob of butter and a sprig
of rosemary to a pan on a high heat then
brown the fill it all over for four
minutes let’s start the chicken liver
and mushroom pate it’s really simple
replace the fat in your beef pan with
some fresh olive oil and butter going
with two cloves of garlic two sprigs of
rosemary a chopped red onion and a pinch
of salt look at these mushrooms
absolutely beautiful 600 grams I’m using
break them up with your hand put your
mushrooms into the pan with the onion
and garlic and cook down for 15 minutes
until softened then add a hundred grams
of chicken livers a dash of
Worcestershire sauce plus a cat for the
truffle oil cook for three or four
minutes then tip it all onto a board Oh
smell is phenomenal and you can cut this
to any texture you want I am quite happy
with that I’m just going to go in with a
nice big handful of dry breadcrumbs and
that will soak up some of those lovely
resting juices from the meat next the
puff pastry but make sure you get a good
quality all butter one I want it to be
about the size of a tea towel about
thirty centimeters by 40 centimeters
keep turning it spread the mushroom and
chicken-liver paté over the pastry
leaving a space around the edges to make
it all stick together paint a little bit
of beaten egg onto the exposed bits of
pastry and roll it up like this keep it
tight snug and then just roll it over
again until it’s firm pinch that edge
and push it down squash the ends with a
fork dipped in flour then glaze the
whole Wellington with egg wash and to
prevent a soggy bottom I’m going to give
it a two-minute blast on the hob before
it goes in to cook get that in the oven
at 210 degrees Celsius for exactly 40
minutes put it on the bottom of the oven
I can feel it’s nice and crisp which is
lovely the colors are amazing after
resting the meat for five minutes
I’m ready to serve beautiful
let’s load it up with some nice greens
and then the gravy
very exciting beef Phil it has rested
into that mushroom and it’s all kind of
cooked into each other there’s a real
harmony there mmm that is so good
you
tender go and get yourself about 1.2 1.3
kilos worth get your butcher to trim it
up this will easily serve eight people
give it a nice pinch of sea salt a
little bit of pepper rosemary and beef
are the best friends in the whole wide
world sprinkle that on the board so
there’s an even covering and then get
that lovely filly of beef give it a
little press and that’s how you get a
really nice even seasoning add a lug of
olive oil a knob of butter and a sprig
of rosemary to a pan on a high heat then
brown the fill it all over for four
minutes let’s start the chicken liver
and mushroom pate it’s really simple
replace the fat in your beef pan with
some fresh olive oil and butter going
with two cloves of garlic two sprigs of
rosemary a chopped red onion and a pinch
of salt look at these mushrooms
absolutely beautiful 600 grams I’m using
break them up with your hand put your
mushrooms into the pan with the onion
and garlic and cook down for 15 minutes
until softened then add a hundred grams
of chicken livers a dash of
Worcestershire sauce plus a cat for the
truffle oil cook for three or four
minutes then tip it all onto a board Oh
smell is phenomenal and you can cut this
to any texture you want I am quite happy
with that I’m just going to go in with a
nice big handful of dry breadcrumbs and
that will soak up some of those lovely
resting juices from the meat next the
puff pastry but make sure you get a good
quality all butter one I want it to be
about the size of a tea towel about
thirty centimeters by 40 centimeters
keep turning it spread the mushroom and
chicken-liver paté over the pastry
leaving a space around the edges to make
it all stick together paint a little bit
of beaten egg onto the exposed bits of
pastry and roll it up like this keep it
tight snug and then just roll it over
again until it’s firm pinch that edge
and push it down squash the ends with a
fork dipped in flour then glaze the
whole Wellington with egg wash and to
prevent a soggy bottom I’m going to give
it a two-minute blast on the hob before
it goes in to cook get that in the oven
at 210 degrees Celsius for exactly 40
minutes put it on the bottom of the oven
I can feel it’s nice and crisp which is
lovely the colors are amazing after
resting the meat for five minutes
I’m ready to serve beautiful
let’s load it up with some nice greens
and then the gravy
very exciting beef Phil it has rested
into that mushroom and it’s all kind of
cooked into each other there’s a real
harmony there mmm that is so good
you
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