Beef Wellington and a chicken liver pate recipe

Whole scotch fillet 1.5 -2 kg
1 kilo packet puff pastry sheets Or see homemade puff pastry recipe:
1 egg

Chicken liver pate

500 grams chicken livers
1 tablespoon butter
½ small brown onion
1 clove garlic
2 rashers fatty bacon
30 ml brandy
2 tablespoon fresh basil leaves
1 tsp thyme leaves salt and cracked pepper
60 ml cream

To make the pate sauté the livers peeled garlic and onion and the roughly chopped bacon in the butter, add the herbs, and cream and simmer for 8 minutes or until the livers are just cooked. Puree and season with the salt and pepper and refrigerate until cooled and set.

Pate in the Thermomix: peel garlic and onion, bacon and livers in the bowl, chop 2 seconds/ speed 3. sauté 100 c/speed 1/3 minutes add cream and herbs and cook 100C/speed 1/five minutes the livers should be just cooked. Puree speed 10/ 1minutues season with salt and pepper and refrigerate until cooled and set.

To make the wellington, trim sinew and seal on all sides in a hot pan. Refrigerate until cool. Cover the meat in the pate and wrap with sheets of pasty, using egg wash to seal the meat and with having minimal patches of thick layers of pastry as this will be take longer to cook and be soggy rather than golden and crisp.

Bake in a 180 C oven for about 40- 1 hour to be cooked to medium use a meat thermometer for the best results and it will be best left to rest for at least 20 minutes (it will continue cooking in this time). Slice and serve.

beef wellington