Ingredients
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1/2 Kg Beef Undercut
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250 gm Chicken Liver
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To Taste Salt
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1\2 tsp Black Peppercrushed
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1 tsp Ginger Paste
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2 tbsp Worcestershire Sauce
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1/4 tsp Rosemary
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2 tbsp Oil
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1 Eggs
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250 gm Puff Pastry
Description
A traditional British cuisine that combines well-tender and perfectly seared beef fillet coated with pâté and duxelles, wrapped in puff pastry, and then baked. This remarkably elegant juicy and flavorsome Beef Wellington never fails to impress your guests and would create a perfect culinary masterpiece.
Here’s the recipe for this timeless, elegant, and savory Beef Wellington;
Directions
- In a bowl, add garlic paste, black pepper, Worcestershire sauce, rosemary, and oil.
- Coat on beef and marinate for 15 to 20 minutes.
- Boil chicken liver until half done.
- Let cool.
- Blend chicken liver with salt and pepper.
- Set aside.
- In a pan, roast marinated beef until color changes.
- Transfer beef to a large pan with 2 cups of water.
- Let cook until the meat tenders.
- Let cool and spread beef on a tray.
- Spread the prepared chicken liver paste on top of it.
- Roll out puff pastry with a rolling pin.
- Place the beef fillet on the rolled puff pastry
- Tightly and gently roll the puff pastry all over the beef fillet.
- Brush with egg.
- Bake in a preheated oven at 230 f for 10 to 12 minutes.
- Take it out of the oven when the color is a nice golden brown.
- Cut into 1-inch thick slices and serve.
