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Beef Wellington

Ingredients

For the mushroom duxelle25g/1oz butter

1 tbsp vegetable oil

2 shallot, finely diced

8 chestnut mushrooms, chopped

2 tbsp cream

For the Wellington

dash vegetable oil, to fry

1.2kg/2lb 12oz beef fillet

salt and pepper, to taste

3-4 crpes (you can use ready- made)

225g/8oz ready-made puff pastry

2 free-range egg yolks, lightly beaten

For the potato dauphinoise

1 garlic clove, halved

1kg/2lb 4oz waxy spuds, peeled and very finely sliced (preferably on a

mandoline)

500ml/18fl oz double cream

salt and pepper, to taste

For the Madeira and port reduction

knob of butter

1 shallot, finely diced

100ml/3fl oz port

100ml/3fl oz Madeira

500ml/18fl oz veal stock (or beef or chicken stock)

1 heaped tbsp truffle peelings in brine, drained

Preparation method1. For the mushroom duxelle, heat the butter and vegetable oil in a

frying pan. Once hot, add the chopped shallots and fry, stirring all the

time, for two minutes. Tip in the chopped mushrooms. Reduce the

heat a little and continue stirring and cooking for about ten minutes

until the mushrooms are softened and their liquid has evaporated.

Stir in the cream and cook for a further two minutes, then remove

from the heat and leave to cool.

2. For the Wellington, heat the oil in a frying pan over a high heat.Season the fillet all over with salt and pepper. Once the oil is

smoking, add the beef and fry on all sides until it is a lovely

30 mins to 1 hourpreparation time

1 to 2 hourscooking time

Serves 4

By Michel Roux Jr.

From Food & Drink

Beef Wellington makes an

impressive centrepiece for a

special dinner. This version

keeps the pastry nice and crisp

with a layer of crpes.

Wine

recommendation

Vasse Felix,

Cabernet/Merlot2010/11 (Australia)

(HS): Cullen, Margaret

River Red 2011

(Australia): Or try a full

bodied Malbec, such as

Septima, Malbec 2011.

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caramel-brown colour. Remove to a plate and leave to cool. (NB.

Dont wash up the pan. Use this to make the Madeira and port

reduction later.)

3. Place the crpes onto the work surface, one layer thick, but

overlapping - you need to create an area about twice the thickness ofthe fillet, and about 2.5cm/1in longer at each end. Spread the

mushroom duxelle over the crpes.

4. Lightly pat the fillet with kitchen paper to remove any excessmoisture, before placing the meat on top of the duxelle.

5. Carefully roll the side closest to you over the meat encasing it withinthe crpes and mushrooms. The crpes should cover the meat on all

sides, but trim off any excess.

6. Place the wrapped fillet onto a sheet of clingfilm and wrap up tightlyinto a cylinder. Set aside in the fridge until completely cold, about half

an hour.7. Meanwhile for the potato dauphinoise, preheat the oven to

150C/300F/Gas 2.

8. Rub the inside of a deep baking dish or casserole with the raw garlic.

9. Place the sliced potatoes in a bowl and pour over the cream andseason with salt and freshly ground black pepper. Stir to coat the

potatoes, then lay them evenly in the garlicky baking dish.

10. Cover the dish with foil and bake in the oven for 30 minutes.Remove the foil and cook for a further 20-30 minutes while you

prepare the Wellington.

11. Roll the pastry out on a well-floured surface to a rectangle with athickness of about 3mm.

12. Brush the pastry with beaten egg yolk. Remove the clingfilm fromthe beef fillet and place onto the middle of the pastry.

13. Wrap the pastry up over the beef fillet. Lightly stretch one edge ofthe seam so that it is not too thick, then press down firmly to seal.

14. You should be left with a tube that is open at either end. Lightlypress the ends of the pastry together using a rolling pin to seal and

thin the two pieces. Then with a small knife, trim the edges on each

side to form a triangle shape. Brush the triangle of pastry with a

little egg and press it up against the side of the Wellington. Repeatwith the other side before flipping over so that the Wellington is

seam-side down.

15. Place your Wellington onto a baking tray, brush with the remainingegg yolk set aside in the fridge to chill for 5-10 minutes.

16. Increase the oven temperature to 180C/350F/Gas 4 (thedauphinoise should remain in the oven).

17. Remove the Wellington from the fridge and score a pattern of yourchoice onto the top.

18. Place in the oven with the potatoes dauphinoise and bake for 25

minutes. Remove the Wellington from the oven and leave to rest for

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10 minutes. This should give you a perfectly pink finish to your

meat. If you prefer it more cooked, then leave in the oven for

longer, but you must ensure the meat is well rested.

19. For the Madeira and port reduction, heat the butter in the same pan

in which you cooked the beef fillet over a medium heat. Oncebubbling, add the shallot and fry for 3-4 minutes, or until softened.

20. Increase the heat and add the port and Madeira. Simmer until thevolume of liquid has reduced by half and then add the stock.

Reduce again by half. When the sauce has a thick, syrupy

consistency, strain through a fine sieve. Stir in the truffle peelings

and keep warm until ready to serve.

21. Serve slices of the beef Wellington with the potato dauphinoisealongside and the Madeira and port reduction.

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