Beef Wellington
1 tablespoon olive oil
4 (200g each) scotch fillet steaks
8 sheets frozen ready-rolled puff pastry, partially thawed
220g chicken-liver pate
2 egg yolks, lightly beaten
1 tablespoon flat-leaf parsley leaves, roughly chopped
1. Preheat oven to 220°C. Line 2 baking trays with baking paper. Heat oil in a non-stick frying pan over medium-high heat. Cook steaks, 2 at a time, for 2 minutes each side or until sealed. Transfer to a large plate to cool slightly.
2. Place 4 pastry sheets on a workbench. Cut one 20cm round from each. Place remaining pastry sheets on a workbench. Cut one 16cm round from each.
3. Place a steak in the centre of each large pastry round. Spread 2 tablespoons pate over each steak. Place a small pastry round over each steak. Fold up edges of large pastry rounds to join small pastry rounds, pleating to seal. Place on baking tray. Brush tops with egg yolk. Bake for 20 to 25 minutes or until pastry is golden.
4. Serve beef Wellingtons with remaining pate, sprinkled with parsley and seasoned with pepper.