Beef Wellington with Green Peppercorn Sauce

Beef Wellington is something Julia and I had wanted to try preparing for a long time. Julia was cleaning out the freezer and getting rid of any unwanted or past it's best produce and came across a container of duck liver pate I had made a couple of months ago. The recipe made much more pate than we needed at the time so we froze around half of it. Beef Wellington seemed the perfect way to use it up. The pate recipe is here duck liver pate
If I could just add a couple of things, I personally think the recipe requires more ground black pepper and definately at least 1/2 a teaspoon of ground sea salt (unsalted butter is not necessary either).



Beef Wellington

This recipe willl serve 4-5
750g/1 1/2 lbs of eye fillet in the piece (if you tell your butcher what you are cooking he/she will ensure you get a piece of meat with the right proportions for a good Beef Wellington).
Puff pastry rolled
1 cup of pate
1 egg

Preheat the oven to 220C/430F.
Sear the steak to brown on all sides and cook in the oven at 220C/430F for 20 mins. Remove from the oven and cool completely.
Preheat oven to 200C/390F.
Roll pastry into a rectangle large enough to encase the beef.
Spread pate on the pastry.
Place the beef on the pate covered pastry and roll up. Brush the edge of the pastry with a little milk to seal it and tuck in the ends.
Place beef on a baking tray, seam side down and brush pastry with beaten egg. Place in the preheated oven and cook for 25 mins.
Rest for 5 mins before serving. Be careful to slide a spatula or fish slice completely under the Beef Wellington when taking the it from the oven tray. This will prevent it from falling apart while removing it.

Green Peppercorn Sauce

1/2 a cup of cream
Salt & pepper
1/4 teaspoon of chicken stock
2 teaspoons of green peppercorns

Gently simmer all ingredients over a low heat to thicken. Very slightly crush the peppercorns to release the flavour. Serve the beef with steamed baby carrots, green beans and the peppercorn sauce.