Beef Wellington

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1/2 Kg Undercut beef
250 gm Chicken liver
to taste Salt
to taste Black pepper crushed
1 tsp Ginger paste
2 tbsp Worcestershire sauce
1/4 tsp Rose merry
2 tbsp Oil
1 Egg
250 gm Puff pastry
How to make Beef Wellington


Add 1 tsp garlic paste, salt and crushed black pepper to taste, 2 tbsp Worcestershire sauce, 1/4 tsp rose merry and 2 tbsp oil, marinate beef for 15 to 20 minutes.

Boil 250 grams chicken liver a little and keep aside in cool water to bring down the temperature. Add salt n pepper and chicken liver to a blender and blend.

In a frying pan saute marinated beef to quickly achieve a change in color. Then add sauteed beef to a medium sized cooking pot and put on flame. Add 2 cups water and allow cooking until meat is tender.

Reduce the temperature of cooked beef fillet and spread prepared chicken liver paste on top of it. Roll 250 grams puff pastry with a rolling pin and place beef fillet on the rolled dough. Cover it entirely with puff pastry and brush with a beaten egg.

Bake in a pre heated oven at 230 f for 10 to 12 minutes.

Your Beef Wellington is ready to serve when the color is a nice golden brown. Cut into 1 inch thick slices and serve.
Posted By: Naveen Khalid, Abbottabad

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