Colin Fassnidge's beef Wellington (or Dublin)

Step 1

Place butter and 1 tbs oil in a frypan over medium heat, swirling to melt. Add onion, garlic and thyme, and cook, stirring, for 2 minutes or until softened slightly. Add mushroom and cook, stirring, for 4 minutes or until soft. Add nutmeg and verjuice, and cook, stirring, for 5 minutes or until reduced. Transfer to a food processor and pulse for 20 seconds or until finely chopped. Cool completely.

Step 2

Preheat oven to 200°C. Grease a baking tray and line with baking paper.

Step 3

Heat remaining 1 tbs oil in a frypan over medium-high heat. Add beef and cook, turning, for 8 minutes or until browned all over. Transfer to a clean baking tray and brush all over with mustard.

Step 4

Arrange tortillas on a clean work surface to form a cross shape, overlapping edges. Spread pâté over the tortillas, spreading a little between so they stick together. Spread mushroom mixture over the centre of the cross. Place beef, with the longest edge facing you, on the tortilla closest to you. Roll slightly, folding the tortillas on either side in to hold together, then roll away from you to enclose and form a tight parcel. Trim excess tortilla, then set aside.

Step 5

Place the pastry on a clean work surface lightly dusted with flour and roll out to a 40cm x 26cm rectangle. Place beef parcel on the short edge of pastry and roll up to enclose tightly. Fold in sides and, using your hands, smooth to make a neat seal.

Step 6

Transfer beef to prepared tray and place in freezer for 10 minutes to firm up. Remove and brush with egg, then sprinkle with fennel seeds and salt.

Step 7

Bake for 1 hour 10 minutes for medium-rare (internal temperature at the thinner end of the meat should read 58°C). Set aside for 15 minutes to rest, then slice and serve with salsa verde and carrots.