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Dublin Beef Wellington

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Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 5 minutes
Cooking time: 60 minutes
Ingredients (serves 6):


Heat 1 tbsp oil in a pan and sear fillet on all sides to seal. Season with salt and lots of freshly ground black pepper. Transfer to a plate and leave to cool.

Heat remaining oil in the same pan and fry mushrooms for around 3 minutes. Season well and reserve. Roll out pastry to an oblong large enough to enclose the fillet. Spread half mushrooms along the middle of the pastry, the same length as the fillet. Place fillet on top. Cover with remaining mushrooms. Wrap pastry around like a parcel to enclose, trimming away any excess pastry. Cut out small rounds from trimmings and group in threes to look like shamrocks. Add a little strip of pastry for the stalks. Arrange on pastry-wrapped fillet and secure with beaten egg.

Transfer to a baking sheet. Brush whole parcel, including pastry shamrocks with beaten egg. Cook in a pre-heated oven Gas 6 400F 200C for 30 minutes for medium rare beef (or according to taste).

For the pan roasted vegetables, place in a roasting dish and drizzle with olive oil. Season with salt and freshly ground black pepper. Cook in the oven with the beef for the last 15 minutes of cooking time. Serve in thick slices with the juices from the beef.

© Bord Bia
Advice: You can also serve this with pan tossed baby vegetables.

User comments

another free recipe every day

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