03 January 2013,20:53 by

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The individual beef wellingtons are best dishes for all events. It is mingled with distinct ingredients and touches your delicate taste. This menu covered with sirloin of beef, cheese, English mustards, chicken liver pate and stirring aroma that truly satisfies your every day meals.
Serves :

Preparation Time :
1 hour 20 minutes

Cooking Time :
60 minutes

Preparation Method :

  • Trim the fat from the beef fillets.
  • Season the meat well with salt and pepper.
  • Melt the butter in a large frying pan and add the beef.
  • Seal each fillet all over, cooking for at least 5 minutes on each side.
  • Remove the fillets from the pan, placing them on one side.
  • Add a little more butter to the same pan with chopped onion and mushrooms, cook it until all the moisture has evaporated. Allow it to cool.
  • Preheat the oven to Gas Mark 6/200°C/400°F.
  • Roll out the pastry into a large square, cut out 8 x 15cm (6 inch) squares and place on greased baking sheets.
  • Spread equal amounts of onion and mushroom mixture over the centre of each pastry square,
  • Place a piece of beef fillet on the mixture, and top each fillet with a layer of pate.
  • Brush the edges of the pastry with the beaten egg, fold and then seal it.
  • Make some flowers and leaves from the left-over pastry to decorate the Beef Wellingtons, and brush them completely with the beaten egg.
  • Bake in the centre of the oven for 15 minutes, then lower the temperature to Gas Mark 4/180°C/350°F for a further 10 minutes until golden brown.


  • 1 kg fillet of beef, cut into 10 x 100 grams portions
  • Salt and freshly ground black pepper (to taste)
  • 75 grams butter
  • 2 onions, peeled and finely chopped
  • 275 grams button mushrooms or wild mushrooms, roughly chopped
  • 900 grams Puff Pastry
  • 225 grams chicken liver pate
  • 1 egg, lightly beaten

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