Beef Wellington
Beef Wellington! Golden, puff pastry wrapped around perfectly cooked beef fillet, layered with chicken liver pâté, mushrooms, and buttery spinach. Serve with madeira and red wine sauce and creamy mash!
Ingredients
- 2 x packs puff pastry
- 2 egg yolks
- 1 kg beef fillet, centre cut
- 100g plain flour
- 2 eggs
- 300ml milk
- Vegetable oil for frying
- 100g chicken liver pate
- 400g chestnut mushrooms
- 100g spinach
- 25g butter
For the sauce
- 500ml beef stock
- 100ml madeira
- 15g butter
- 25ml red wine
To serve
- Mash
Method
- In a really hot frying pan, seal beef all over, roast at 200°C for 20 minutes and then chill. Blitz the mushrooms, dry fry in butter and beef juices, season., mix with the pate. Sauté the spinach in butter, and then lay over a clothe on 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 og 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 180°C for 1 hour 20 mins and then set to rest for another 20 minutes.
- Meanwhile, put the beef stock, madeira and red wine into a pan and reduce by half. Swirl in the butter. Warm up the mash.
- To serve, slice the beef and spoon over the sauce.
Ingredients
- 2 x packs puff pastry
- 2 egg yolks
- 1 kg beef fillet, centre cut
- 100g plain flour
- 2 eggs
- 300ml milk
- Vegetable oil for frying
- 100g chicken liver pate
- 400g chestnut mushrooms
- 100g spinach
- 25g butter
For the sauce
- 500ml beef stock
- 100ml madeira
- 15g butter
- 25ml red wine
To serve
- Mash
Method
- In a really hot frying pan, seal beef all over, roast at 200°C for 20 minutes and then chill. Blitz the mushrooms, dry fry in butter and beef juices, season., mix with the pate. Sauté the spinach in butter, and then lay over a clothe on 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 og 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 180°C for 1 hour 20 mins and then set to rest for another 20 minutes.
- Meanwhile, put the beef stock, madeira and red wine into a pan and reduce by half. Swirl in the butter. Warm up the mash.
- To serve, slice the beef and spoon over the sauce.
