Beef Wellington

Beef Wellington 

Serves 8

Ingredients :

1.6kg/31

⁄2lb beef fillet, larded and

tied with string

350g/12oz mushrooms, finely

chopped

50g/2oz butter

225g/8oz pâté First State pate

450g/1lb puff pastry

1 ingredient, whisked gently

1 massive ingredient, crushed with

1 teaspoon water

125ml/4fl oz Madeira

2 teaspoons arrowroot, dissolved in

1 tablespoon cold water

125ml/4fl oz beef broth

2 tablespoons finely shredded

black truffles

salt and freshly ground

black pepper



• heat up the kitchen appliance to 200°C/400°F/Gas mark half dozen. during a preparation tin, roast the

beef within the middle of the kitchen appliance for 25–30 minutes. shut down the kitchen appliance and

allow the meat to cool down fully, then discard the larding fat and strings.


• during a serious skillet, cook the mushrooms in butter over a medium-low

heat, stirring, till all liquid has gaseous and therefore the mixture is dry. Season

with salt and pepper and permit to cool down fully.

• unfold the meat equally with the pate, covering the highest and sides, and

spread the mushrooms equally over the pate.

• On a floured surface, roll the puff pastry into a parallelogram of regarding

50cm/20in x thirty.5cm/12in or massive enough to surround the meat

completely. Invert the meat within the middle of the pastry, and fold up the long

sides to surround it, brushing the perimeters of the pastry with some ingredient to

seal. Fold the ends of the pastry over the beef; seal with the ingredient.

• Transfer the meat, seam facet down, to a baking tin, and brush the pastry

with the ingredient wash. Chill for a minimum of one hour.

• heat up the kitchen appliance 200°C/400°F/Gas mark half dozen. Bake the fillet within the middle

of the kitchen appliance for a half-hour. scale back the warmth to 180°C/350°F/Gas mark four,

and bake for an extra 5–10 minutes till the pastry is soft-bo through.

Leave to square for quarter-hour.

• during a cooking pan, boil the reserved pan juices and therefore the Madeira till the

the mixture is reduced by 1 / 4. Add the arrowroot mixture, stock and

truffles. Season with salt and pepper. Cook the sauce over medium heat,

stirring, for five minutes or till thickened, being careful to not let it boil.

Serve the meat delve thick slices, in the middle of the sauce.