Beef Wellington

Beef Wellington is a well known British dish. It features soft beef, strong taste and a crust of crisp pastry. A cook wraps a good piece of beef - often fillet or loin - in a savoury layer - covers it with flaky dough and bakes it until done. The contrast of soft meat plus crisp shell turns it into a main course for birthdays, holidays or a smart dinner at home.

Start by picking beef that shows even flecks of fat. Rub the meat with crushed garlic, thyme, mustard and a splash of soy or barbecue sauce so the flavour sinks in. Sear the beef in a hot pan for a minute or two on each side until the outside turns brown. While the meat cools, fry chopped onions, mushrooms and garlic with a little parsley until the mix loses its water but also forms a dark paste. If you want a richer bite, dot the paste with cheese or bind it with a beaten egg.

Lay the beef on the paste, roll both into a tight parcel - wrap the parcel in a sheet of dough made from flour, water, oil and salt. Slide the roll onto a tray and bake it slowly so the pastry turns gold as well as the meat stays pink and juicy. Serve thick slices with mashed potatoes, grilled vegetables or a sharp sauce that cuts through the richness.

Cooks have served Beef Wellington for more than a century. It still appears on Christmas tables and on restaurant menus across the world. The layers of meat, mushroom or crust show both the old skills and the new ideas of British kitchens. A trained chef or a first time cook who follows the steps ends up with a dish people remember and the recipe earns a permanent place in any collection of favourites.