Beef Wellington
This Beef Wellington is a thing of beauty. Did you know the secret to perfect pasty is the pancakes inside! Serve with a beef stock, red wine and madeira sauce.
Ingredients
- 2 x packs puff pastry ready rolled
- 2 egg yolks
- 600g beef centre cut, fillet beef
Pancakes
- 100g plain flour
- 2 eggs
- 300ml milk
- Vegetable oil for frying
- 100g chicken liver pate
- 400g chestnut mushrooms
- 100g spinach
- 25g butter
Sauce
- 500ml beef stock
- 100ml madeira
- 15g butter
- 25ml red wine
Method
- In a really hot frying pan, seal beef all over, roast at 200C for 20 minutes and then chill. Blitz the mushrooms, dry fry in butter and beef juices, season. Saute the spinach in butter, and then lay over a cloth on a tray.
- To make the pancakes, whisk all the ingredients together. Fry in a little oil then place between greaseproof paper. Roll out the puff pastry on a floured surface, 40cm x 20cm x 2mm thick.
- Pop the pancakes on top of the pastry, spread the pate evenly over the pancakes then add the mushrooms and spinach. Put the beef in the centre and season. Brush the edges of 1 sheet of pastry with egg wash and fold them over and roll it all over. Egg wash again, roll the lattice cutter over the last of the pastry pull apart then place over the covered wellington. Tuck in the edges.
- Bake for 25 minutes at 200C.
- Meanwhile put the jus, madeira and red wine into a pan and reduce by half. Swirl in the butter.
- To serve, slice the beef and spoon over the sauce.
Ingredients
- 2 x packs puff pastry ready rolled
- 2 egg yolks
- 600g beef centre cut, fillet beef
Pancakes
- 100g plain flour
- 2 eggs
- 300ml milk
- Vegetable oil for frying
- 100g chicken liver pate
- 400g chestnut mushrooms
- 100g spinach
- 25g butter
Sauce
- 500ml beef stock
- 100ml madeira
- 15g butter
- 25ml red wine
Method
- In a really hot frying pan, seal beef all over, roast at 200C for 20 minutes and then chill. Blitz the mushrooms, dry fry in butter and beef juices, season. Saute the spinach in butter, and then lay over a cloth on a tray.
- To make the pancakes, whisk all the ingredients together. Fry in a little oil then place between greaseproof paper. Roll out the puff pastry on a floured surface, 40cm x 20cm x 2mm thick.
- Pop the pancakes on top of the pastry, spread the pate evenly over the pancakes then add the mushrooms and spinach. Put the beef in the centre and season. Brush the edges of 1 sheet of pastry with egg wash and fold them over and roll it all over. Egg wash again, roll the lattice cutter over the last of the pastry pull apart then place over the covered wellington. Tuck in the edges.
- Bake for 25 minutes at 200C.
- Meanwhile put the jus, madeira and red wine into a pan and reduce by half. Swirl in the butter.
- To serve, slice the beef and spoon over the sauce.
