Beef Wellington

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My wife is so proud of this as it all went to plan.

1 kg Beef fillet
salt
pepper
olive oil
100g butter
1 onion
250g mushrooms
3 cloves garlic
handful of parsley
2 tbs brandy
2 tbs double cream
375g puff pastry
1 egg, beaten

Pre heat oven to 220c ,season beef. Heat oil in a pan and brown the meat all over.Remove the meat and set it aside on the plate. Reduce the heat and add butter to the pan gently fry onion till soft. Add the mushrooms and garlic and cook for a futher 15 mins. Stir through the parsley and then add brandy, simmer for 5 mins and then add the cream and stir it through.Remove the pan from the heat. Roll out the pastry into a large square, big enough to wrap the meat in. Spread the cooled mushroom mixture over the pastry leaving about 3cm around the edge. Brush the edges with a little beaten egg. Place the meat in the middle and then bring up both sides so that they meet in the middle and pinch together, and tuck the ends under. Brush over with a bit more of the egg allow to dry and repeat. Then roast for 20/30 mins, leave to stand before carving.

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