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Beef Wellington
Ingredients
- For the mushroom duxelle
- 25g/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 crêpes (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/3½fl oz port
- 100ml/3½fl oz Madeira
- 500ml/18fl oz veal stock (or beef or chicken stock)
- 1 heaped tbsp truffle peelings in brine, drained
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