Beef Wellington a la Zamzam.

Sally, where she loves to be! We rolled out the puff pastry making sure it was big enough to cover. The secret to this dish is also excellent puff pastry.
The meet was previously sealed in the overn on 180 for 7 minutes, you can do a little less if you want it rare. The meet was left to cool and rest, before then covering it with the smooth pate.
The pated meet was placed on the pastry and the mushroom placed all over the meat.
Finally the pastry was folded over and sealed with a beaten egg. Sally then decorated the Wellington with pastry leaves before putting it in the oven. We cooked it on 180 for an hour. 45 mins maybe ok if you want it medium, just check the pastry is cooked.

Please try this at home and request it when you come to Zamzam.