Beef Wellington with Strong-flavoured Pâté

RECIPE

To begin with, clean the beef and chop the vegetables.

Pour a drop of oil onto the frying pan and, when heated, add the beef. Season the meet to taste and sear it until nicely browned all over. Once all the medallions are seared, reserve them.

Pour olive oil onto another frying pan to poach the onion and garlic over medium heat. Add mushrooms and keep sautéing slowly until they are soft and tender.

Reserve them.

Add the APIS strong-flavoured pâté to the finely-chopped mixture of mushrooms, onions and garlic, and blend it in as well.

Preheat the oven to 200 degrees for 5 minutes.

Place the rectangular puff pastry on a baking paper and put it on the tray. Spread a layer of the blend of mushrooms, onions, garlic, pâté and mustard (reserve the remaining mixture).

It is better to mix the ingredients when cold for not tenderizing the puff pastry before being baked. Slather the puff pastry with a thin layer of Dijon mustard.

Its size must be proportional to the length and width of the beef. Place the meat on the puff pastry.

Spread a layer of the reserved mixture on the top of the beef.

Carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Beat the egg and brush the pastry dough with egg yolk.

Place the tray in the centre of the oven and roast at 200 degrees for 20 minutes.

Let it stand for at least 10 minutes.

INGREDIENTS

1 can of APIS strong-flavoured pâté · 80g
1 pork tenderloin (or beef) · 1 kg
400g of fresh mushrooms
2-4 small onions
2 garlic cloves
1 egg
1 rectangular puff pastry
Dijon mustard
Olive oil
Black pepper and salt (to taste)
Turkey and Tomato Delight