Beef Wellington Recipe

In a large nonstick frying pan over medium heat, heat half the oil. Cook garlic, stirring, until fragrant. Add and cook mushrooms and thyme. Season with salt and pepper to taste. Cook until dry. Stir in liver spread. Remove from heat. Let cool. Remove thyme twig.

Season beef with salt and pepper. Heat remaining oil. Add beef; sear on all sides. Remove from heat, and brush with prepared pesto. Let it rest until cool.

Thaw puff pastry according to package directions. Stir breadcrumbs into mushroom mixture. Preheat oven to 425?F. Place parchment paper on baking tray. Set aside.

Lightly dust kitchen counter with flour. Roll out puff pastry into a rectangle double the size of the beef. Let pastry rest 5 minutes to prevent shrinkage. Spread mushroom mixture over pastry. Place beef in the center, and wrap puff pastry around it, pinching edges to seal. Place on the baking tray. Brush egg over puff pastry. Place in oven.

Roast 40 minutes for medium rare (longer, if desired). Remove from oven. Let rest before slicing.

Recipe originally published in the December 2016 issue of Good Housekeeping Philippines.