Nothing beats a great beef wellington. However, it can be pretty expensive to make and we all want the best, without having to pay for it, and with this recipe you can.
Made with mince instead of a beef fillet this recipe cuts the price right down, without ruining the taste.
The mince, flavoured with sage, mixed herbs and garlic mushrooms tastes great incased inside that crispy pastry. Heaven.

500g of minced beef
50g of tomato ketchup
2 eggs
1 large onion, diced
2 garlic cloves, finely diced
1 tbsp of dried sage
1 tbsp of dried mixed herbs
15g of butter
100g of button mushrooms, finely chopped
1 pack of ready-made puff pastry

1. First, preheat the oven to 200 degrees
2. Next, put the mince, the ketchup, eggs (leave a little bit for egg wash), salt, pepper and 50 ml of water into a bowl and mix together very well, squashing it together slightly.
3. Then, add the onion, half the garlic and the herbs, mix it more and mould into a long sausage shape.
4. Once moulded place onto a baking tray and cook for 20 minutes, remove and let cool.
5. Whilst it’s cooling, fry the garlic and mushrooms together in a pan with the butter for a few minutes, put to one side and lay out the pastry.
6. Place the cooled meat into the middle of the pastry, and put the mushroom mixture carefully on top, leaving any juices behind, then encase this in the pastry.
7. Brush the pastry with the remaining egg, score slits into it, and cook for 40 minutes.
8. Serve with potatoes and vegetables of your own choice.

Again, this is great to eat cold the next day!