This is such a simple, old-fashioned but elegant way to cook beef. Ive served it at a friends formal dinner party as a main, and also at a casual buffet. You can downscale it completely and make individual parcels per person, using trimmed scotch fillet steak. The trick is to use the best meat and the best pate`.
- 1 fillet steak (beef)
- 3 tablespoons oil
- 10 sheets filo pastry
- 113 grams melted butter
- 83 millilitres brandy
- 312 grams chicken liver pate (or goose or mushroom)
- 1 medium beaten egg white
Filo Beef Wellington is a community recipe submitted by gastrohoover and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.