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320g
ready rolled butter puff pastry
1 tbsp
olive oil
500g
filet of beef
Ground black pepper to taste
75g
smooth chicken liver pate
1
egg, beaten for glazing
11.2oz
ready rolled butter puff pastry
1 tbsp
olive oil
17.5oz
filet of beef
Ground black pepper to taste
2.63oz
smooth chicken liver pate
1
egg, beaten for glazing
Utensils
Step 1
Line crisper basket with baking parchment.Unrollpastry and cut off one third. If necessary, rollout a third of the pastry, just slightly larger than the length and width of the beef fillet. Place oncrisper basket and prick well with a fork. Chill inthe fridge for 15 minutes.
Step 2
Insert cooking pot in unit and close lid. SelectBAKE, set temperature to 180°C and set time to 8minutes. Select START/STOP to begin preheating.
Step 3
When the unit beeps to signify it has preheated,place crisper basket in cooking pot. Close lid and cook for 8 minutes, or until brown and crisp.Remove from the oven and allow to cool.
Step 4
Heat 1 tablespoon oil in a large pan over a highheat. Season the beef with freshly ground blackpepper, then put in the pan and sear for 1 minute oneach side, until browned all over. Set aside to cool.
Step 5
Place cooled beef on top of pastry. Cover topand sides with patepaste. Lay the remaining rolled outpastry over the top, tucking it under the pastry base to secure. Slice any trimmings into lengths andlay over the top to create a diamond effect, thenbrush the pastry all over with the beaten egg.
Step 6
Plug probe into unit. Insert pot into unit and closelid. Select ROAST, set temperature to 180°C, thenselect PRESET. Use the arrows to the right ofthe display to select BEEF, then arrows on left toselect MED RARE or your preferred doneness.Select START/STOP to begin preheating.
Step 7
While unit is preheating, insert probe into centre ofbeef see probe placement instructions on page 7)
Step 8
When unit beeps to signify it has preheated,place beef in crisper basket, in the pot. Close lidover probe cord.
Step 9
When unit beeps to signal the beef is almost donecooking, use oven gloves to remove probe from the beef. Then transfer beef wellington to a boardand allow to rest up to 10 minutes before serving.
Line crisper basket with baking parchment.Unrollpastry and cut off one third. If necessary, rollout a third of the pastry, just slightly larger than the length and width of the beef fillet. Place oncrisper basket and prick well with a fork. Chill inthe fridge for 15 minutes.
320g
ready rolled butter puff pastry
1 tbsp
olive oil
500g
filet of beef
Ground black pepper to taste
75g
smooth chicken liver pate
1
egg, beaten for glazing
11.2oz
ready rolled butter puff pastry
1 tbsp
olive oil
17.5oz
filet of beef
Ground black pepper to taste
2.63oz
smooth chicken liver pate
1
egg, beaten for glazing
Step 2 of 9
Insert cooking pot in unit and close lid. SelectBAKE, set temperature to 180°C and set time to 8minutes. Select START/STOP to begin preheating.
320g
ready rolled butter puff pastry
1 tbsp
olive oil
500g
filet of beef
Ground black pepper to taste
75g
smooth chicken liver pate
1
egg, beaten for glazing
11.2oz
ready rolled butter puff pastry
1 tbsp
olive oil
17.5oz
filet of beef
Ground black pepper to taste
2.63oz
smooth chicken liver pate
1
egg, beaten for glazing
Step 3 of 9
When the unit beeps to signify it has preheated,place crisper basket in cooking pot. Close lid and cook for 8 minutes, or until brown and crisp.Remove from the oven and allow to cool.
320g
ready rolled butter puff pastry
1 tbsp
olive oil
500g
filet of beef
Ground black pepper to taste
75g
smooth chicken liver pate
1
egg, beaten for glazing
11.2oz
ready rolled butter puff pastry
1 tbsp
olive oil
17.5oz
filet of beef
Ground black pepper to taste
2.63oz
smooth chicken liver pate
1
egg, beaten for glazing
Step 4 of 9
Heat 1 tablespoon oil in a large pan over a highheat. Season the beef with freshly ground blackpepper, then put in the pan and sear for 1 minute oneach side, until browned all over. Set aside to cool.
320g
ready rolled butter puff pastry
1 tbsp
olive oil
500g
filet of beef
Ground black pepper to taste
75g
smooth chicken liver pate
1
egg, beaten for glazing
11.2oz
ready rolled butter puff pastry
1 tbsp
olive oil
17.5oz
filet of beef
Ground black pepper to taste
2.63oz
smooth chicken liver pate
1
egg, beaten for glazing
Step 5 of 9
Place cooled beef on top of pastry. Cover topand sides with patepaste. Lay the remaining rolled outpastry over the top, tucking it under the pastry base to secure. Slice any trimmings into lengths andlay over the top to create a diamond effect, thenbrush the pastry all over with the beaten egg.
320g
ready rolled butter puff pastry
1 tbsp
olive oil
500g
filet of beef
Ground black pepper to taste
75g
smooth chicken liver pate
1
egg, beaten for glazing
11.2oz
ready rolled butter puff pastry
1 tbsp
olive oil
17.5oz
filet of beef
Ground black pepper to taste
2.63oz
smooth chicken liver pate
1
egg, beaten for glazing
Step 6 of 9
Plug probe into unit. Insert pot into unit and closelid. Select ROAST, set temperature to 180°C, thenselect PRESET. Use the arrows to the right ofthe display to select BEEF, then arrows on left toselect MED RARE or your preferred doneness.Select START/STOP to begin preheating.
320g
ready rolled butter puff pastry
1 tbsp
olive oil
500g
filet of beef
Ground black pepper to taste
75g
smooth chicken liver pate
1
egg, beaten for glazing
11.2oz
ready rolled butter puff pastry
1 tbsp
olive oil
17.5oz
filet of beef
Ground black pepper to taste
2.63oz
smooth chicken liver pate
1
egg, beaten for glazing
Step 7 of 9
While unit is preheating, insert probe into centre ofbeef see probe placement instructions on page 7)
320g
ready rolled butter puff pastry
1 tbsp
olive oil
500g
filet of beef
Ground black pepper to taste
75g
smooth chicken liver pate
1
egg, beaten for glazing
11.2oz
ready rolled butter puff pastry
1 tbsp
olive oil
17.5oz
filet of beef
Ground black pepper to taste
2.63oz
smooth chicken liver pate
1
egg, beaten for glazing
Step 8 of 9
When unit beeps to signify it has preheated,place beef in crisper basket, in the pot. Close lidover probe cord.
320g
ready rolled butter puff pastry
1 tbsp
olive oil
500g
filet of beef
Ground black pepper to taste
75g
smooth chicken liver pate
1
egg, beaten for glazing
11.2oz
ready rolled butter puff pastry
1 tbsp
olive oil
17.5oz
filet of beef
Ground black pepper to taste
2.63oz
smooth chicken liver pate
1
egg, beaten for glazing
Step 9 of 9
When unit beeps to signal the beef is almost donecooking, use oven gloves to remove probe from the beef. Then transfer beef wellington to a boardand allow to rest up to 10 minutes before serving.
