PATE FOR BEEF WELLINGTON RECIPES

Steps:

• Slice mushrooms into thirds (lengthways) and place them into the air fryer basket. Spray with extra virgin olive oil and season with salt, pepper, and garlic powder. Then find room in the air fryer basket for some fresh rosemary and some peeled garlic cloves.
• Air fry for 9 minutes at 180c/360f and you will have a wonderful garlic and rosemary aroma in your kitchen.
• Discard the rosemary and remove the mushrooms and load into a bowl that you have added almost melted butter to. Then make sure the mushrooms and garlic are well coated in the butter. Then load into the fridge for tomorrow.
• Place your fillet steak on a chopping board, score and then add extra virgin olive oil, salt, pepper, thyme, and parsley.
• Air fry your steak for 5 minutes at 180c/360f, turn over and then do another 5 minutes on the same temp on the other side.
• Allow the fillet to rest until cool, then get rid of any excess juices and wrap in foil and fridge overnight.
• The next day allow the fillet, the pate, the mushrooms, and the puff pastry to go to room temperature.
• Roll out your pastry and spread on a layer of your pate. Then add a layer of mushrooms. Making sure you have enough mushrooms and pate for the top layer.
• Then add your beef over the pate and mushrooms.
• Next repeat step #8 again for your pastry layer that is going on top. Though note, you don’t need the pastry as big for the top section.
• Then place the top of the pastry over the beef wellington.
• Now add a layer of egg wash so that the pastry top and bottom will stick together and then tightly seal up the pastry.
• Turn over the beef wellington and now use scissors or a knife to do two cuts in the top for the wellington to breathe.
• Then add a layer of egg wash before placing in the air fryer basket.
• Air fry for 50 minutes at 180c/360f for a medium rare or 60 minutes for a medium to well.
• Allow to rest for 5 minutes (note it carries on cooking then) and then slice and serve.

Steps:

• Heat a large nonstick frying pan over a medium-high heat, then sear the beef all over. Wrap tightly in a double layer of cling film to shape into a cylinder, then chill for 30 minutes (see tips).
• Heat the oil and butter in the pan, then add the mushrooms. Fry over a medium heat for 5 minutes until soft and starting to colour, then add the thyme, garlic, vinegar and wine.  Bubble for 5-10 minutes until the liquid has mostly evaporated. Take off the heat, stir in the crème fraîche, mustard and seasoning. Cool.
• Heat the oven to 200°C/180°C fan/ gas 6. Overlap 6-7 parma ham slices on a chopping board to make a rectangle longer than the beef fillet. Spread half the mushroom filling over the ham. Put the fillet on top, then cover the fillet ends with 2 more ham slices. Wrap the parma ham around the fillet – it will stick to it – then spread the rest of the filling over the top half. Layer the rest of the parma ham evenly over the mushroom-coated beef so it’s fully, neatly encased. Season, wrap in cling film, then chill.
• Unroll a pastry sheet and cut into a rectangle 2-3cm longer and wider than the beef fillet (reserve the trimmings). Prick all over with a fork, put on a baking paper-lined baking sheet and cover with another baking sheet to stop it puffing up. Bake for 15-20 minutes until golden and crisp, then remove the top sheet.
• Remove the cling film from the beef and put in the centre of the cooked pastry. Drape the other pastry sheet over the beef, pressing to remove as much air as possible (fold it at the ends as though wrapping a box). Crimp the edges with your fingers to seal with the cooked pastry, then trim around with a sharp knife. Brush all over with egg.
• Lightly score a diamond pattern in the pastry using a sharp knife, then cut out stars with the pastry trimmings, brush with egg yolk and attach. Brush all over with egg yolk again, then chill for 30 minutes (or freeze for 20 minutes).
• Brush with egg yolk a third time, then bake for 30-35 minutes until golden and puffed, and a digital probe thermometer pushed into the centre reads 55-60°C (for medium rare – for medium, cook for 35-40 minutes). Rest for 5 minutes, then slice and serve.