850g beef eye fillet, trimmed
Freshly ground black pepper
2 shallots, finely chopped
2 cloves garlic, crushed
300g field mushrooms, sliced
¼ cup chicken liver pate, optional
1 cup fresh breadcrumbs
2 tablespoon fresh thyme leaves, chopped
300g puff pastry
1 egg yolk, beaten
- Truss beef fillet, brush with oil and season with pepper and salt. Quickly sear beef in a hot pan until browned on all sides. Chill in refrigerator, remove trussing.
- Melt butter in pan and sauté shallots and garlic until shallots are transparent. Add mushrooms and cook until softened and all liquid has evaporated. Stir in pate and cool.
- Combine mushroom mixture with breadcrumbs and thyme. Pulse in food processor until a course paste.
- Roll pastry to a size suitable to encase fillet, allowing enough overlap to join the pastry. Spread with the mushroom mixture.
- Place beef fillet on pastry and roll to enclose, seal edges with egg. Place on baking tray with seam underneath. Use any excess pastry trims to decorate the top. Brush pastry with egg. Chill in the refrigerator for 15 minutes.
- Place parcel on the multi-purpose tray lined with baking paper. Insert food probe into the centre of the meat and set the core temperature between 55-75°C, depending on degree of doneness desired
- Pre-heat oven on Rapid Heat at 200°C. Select moisture plus, 2 bursts of steam.
- Place food in the oven and release 1 burst of steam. After 15 minutes release the second burst of steam. Reduce oven to 180°C. Cook for 30 -45 minutes or until selected core temperature is reached.
- When cooked, remove Beef Wellington from oven, and rest with roast probe still inserted for 10 minutes.
- To serve, remove probe, slice into number of serves required and accompany with steamed green beans.