it starts with the filly at beef it’s so tender go and get yourself about 1.2 1.3
tender go and get yourself about 1.2 1.3
tender go and get yourself about 1.2 1.3 kilos worth get your butcher to trim it
kilos worth get your butcher to trim it
kilos worth get your butcher to trim it up this will easily serve eight people
up this will easily serve eight people
up this will easily serve eight people give it a nice pinch of sea salt a
give it a nice pinch of sea salt a
give it a nice pinch of sea salt a little bit of pepper rosemary and beef
little bit of pepper rosemary and beef
little bit of pepper rosemary and beef are the best friends in the whole wide
are the best friends in the whole wide
are the best friends in the whole wide world sprinkle that on the board so
world sprinkle that on the board so
world sprinkle that on the board so there’s an even covering and then get
there’s an even covering and then get
there’s an even covering and then get that lovely filly of beef give it a
that lovely filly of beef give it a
that lovely filly of beef give it a little press and that’s how you get a
little press and that’s how you get a
little press and that’s how you get a really nice even seasoning add a lug of
really nice even seasoning add a lug of
really nice even seasoning add a lug of olive oil a knob of butter and a sprig
olive oil a knob of butter and a sprig
olive oil a knob of butter and a sprig of rosemary to a pan on a high heat then
of rosemary to a pan on a high heat then
of rosemary to a pan on a high heat then brown the fill it all over for four
brown the fill it all over for four
brown the fill it all over for four minutes let’s start the chicken liver
minutes let’s start the chicken liver
minutes let’s start the chicken liver and mushroom pate it’s really simple
and mushroom pate it’s really simple
and mushroom pate it’s really simple replace the fat in your beef pan with
replace the fat in your beef pan with
replace the fat in your beef pan with some fresh olive oil and butter going
some fresh olive oil and butter going
some fresh olive oil and butter going with two cloves of garlic two sprigs of
with two cloves of garlic two sprigs of
with two cloves of garlic two sprigs of rosemary a chopped red onion and a pinch
rosemary a chopped red onion and a pinch
rosemary a chopped red onion and a pinch of salt look at these mushrooms
of salt look at these mushrooms
of salt look at these mushrooms absolutely beautiful 600 grams I’m using
absolutely beautiful 600 grams I’m using
absolutely beautiful 600 grams I’m using break them up with your hand put your
break them up with your hand put your
break them up with your hand put your mushrooms into the pan with the onion
mushrooms into the pan with the onion
mushrooms into the pan with the onion and garlic and cook down for 15 minutes
and garlic and cook down for 15 minutes
and garlic and cook down for 15 minutes until softened then add a hundred grams
until softened then add a hundred grams
until softened then add a hundred grams of chicken livers a dash of
of chicken livers a dash of
of chicken livers a dash of Worcestershire sauce plus a cat for the
Worcestershire sauce plus a cat for the
Worcestershire sauce plus a cat for the truffle oil cook for three or four
truffle oil cook for three or four
truffle oil cook for three or four minutes then tip it all onto a board Oh
minutes then tip it all onto a board Oh
minutes then tip it all onto a board Oh smell is phenomenal and you can cut this
smell is phenomenal and you can cut this
smell is phenomenal and you can cut this to any texture you want I am quite happy
to any texture you want I am quite happy
to any texture you want I am quite happy with that I’m just going to go in with a
with that I’m just going to go in with a
with that I’m just going to go in with a nice big handful of dry breadcrumbs and
nice big handful of dry breadcrumbs and
nice big handful of dry breadcrumbs and that will soak up some of those lovely
that will soak up some of those lovely
that will soak up some of those lovely resting juices from the meat next the
resting juices from the meat next the
resting juices from the meat next the puff pastry but make sure you get a good
puff pastry but make sure you get a good
puff pastry but make sure you get a good quality all butter one I want it to be
quality all butter one I want it to be
quality all butter one I want it to be about the size of a tea towel about
about the size of a tea towel about
about the size of a tea towel about thirty centimeters by 40 centimeters
thirty centimeters by 40 centimeters
thirty centimeters by 40 centimeters keep turning it spread the mushroom and
keep turning it spread the mushroom and
keep turning it spread the mushroom and chicken-liver paté over the pastry
chicken-liver paté over the pastry
chicken-liver paté over the pastry leaving a space around the edges to make
leaving a space around the edges to make
leaving a space around the edges to make it all stick together paint a little bit
it all stick together paint a little bit
it all stick together paint a little bit of beaten egg onto the exposed bits of
of beaten egg onto the exposed bits of
of beaten egg onto the exposed bits of pastry and roll it up like this keep it
pastry and roll it up like this keep it
pastry and roll it up like this keep it tight snug and then just roll it over
tight snug and then just roll it over
tight snug and then just roll it over again until it’s firm pinch that edge
again until it’s firm pinch that edge
again until it’s firm pinch that edge and push it down squash the ends with a
and push it down squash the ends with a
and push it down squash the ends with a fork dipped in flour then glaze the
fork dipped in flour then glaze the
fork dipped in flour then glaze the whole Wellington with egg wash and to
whole Wellington with egg wash and to
whole Wellington with egg wash and to prevent a soggy bottom I’m going to give
prevent a soggy bottom I’m going to give
prevent a soggy bottom I’m going to give it a two-minute blast on the hob before
it a two-minute blast on the hob before
it a two-minute blast on the hob before it goes in to cook get that in the oven
it goes in to cook get that in the oven
it goes in to cook get that in the oven at 210 degrees Celsius for exactly 40
at 210 degrees Celsius for exactly 40
at 210 degrees Celsius for exactly 40 minutes put it on the bottom of the oven
minutes put it on the bottom of the oven
minutes put it on the bottom of the oven I can feel it’s nice and crisp which is
I can feel it’s nice and crisp which is
I can feel it’s nice and crisp which is lovely the colors are amazing after
lovely the colors are amazing after
lovely the colors are amazing after resting the meat for five minutes
resting the meat for five minutes
resting the meat for five minutes I’m ready to serve beautiful
let’s load it up with some nice greens
let’s load it up with some nice greens and then the gravy
and then the gravy
and then the gravy very exciting beef Phil it has rested
very exciting beef Phil it has rested
very exciting beef Phil it has rested into that mushroom and it’s all kind of
into that mushroom and it’s all kind of
into that mushroom and it’s all kind of cooked into each other there’s a real
cooked into each other there’s a real
cooked into each other there’s a real harmony there mmm that is so good
”
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