With speculation mounting about everything from the dress to the carriages and the food to the fascinators, everyone wants a taste of royal wedding magic. And what better way to join in than to try some of the delicious food favoured at the palace?
In a large pan add the butter, onion and salt and cook until the onion softens. Add mushrooms and sweat until the liquid evaporates. Add cream and Worcestershire sauce and reduce again to a smooth paste. Adjust the seasoning and set aside to cool.
Heat the oil in a non-stick frying pan and season the beef with the mixture of salt, pepper, mustard and celery seeds. Sear the beef on all sides and then remove to cool completely. Preheat the oven to 425 degrees.
Roll out the pastry to fit the size of the beef. Spread the mushroom mix (duxelles) over the pastry leaving at least three inches around the edges. Slice the pate and layer in the centre of the pastry and place the tenderloin on top. Fold the pastry and mushroom mix over the tenderloin and stick with the beaten egg. Neatly fold in the two ends. Turn the Wellington upside down on to a baking sheet so the pastry crease is underneath. And brush the top of the pastry with the remaining egg.
Place the Wellington into the oven and cook for 10 minutes. Reduce the heat to 225 degrees and cook for a further 20 minutes or until the pastry is golden brown.
Remove from the oven and allow to rest for at least five minutes before slicing. Trim off the ends of pastry and cut into six nice slices and serve with a Madeira wine sauce or a hollandaise.