Beef Wellington with Dauphinoise Potatoes, Roasted Shallots and Madeira Jus

Beef Wellington with Dauphinoise Potatoes, Roasted Shallots and Madeira Jus

Serves 4 - 6

Ingredients

  • FOR THE BEEF WELLINGTON

  • 300 g Centre cut Scotch Beef fillet

  • 50 g Mushroom farce

  • 300 g Puff pastry

  • 1 Egg yolk

  • Oil

  • Salt and pepper

  • FOR THE MUSHROOM FARCE

  • 2 Fine diced shallots

  • 100 g Fine chopped button mushrooms

  • 2 slice White bread into breadcrumbs

  • Salt and pepper

  • 25 g Minced chicken

  • Knob butter

  • Sprig thyme

  • Dauphinoise Potatoes

  • 2 Large peeled potatoes

  • 2 Cloves garlic, crushed

  • 250 ml Whipping cream

  • Salt and pepper

  • 25 g Gruyere cheese

  • FOR THE ROASTED SHALLOTS

  • 6 Peeled shallots, root left on

  • 30 g Butter

  • 25 g Sugar

  • 250 ml Chicken stock

  • Bay leaf

  • Thyme

  • FOR THE MADEIRA JUS

  • Beef trim

  • 1 Shallot

  • 1 Clove garlic

  • Sprig Thyme

  • 250 ml Red wine

  • 300 ml Beef stock

  • 20 ml Madeira

Cooking Method

Beef Wellington

  1. Roll pastry until 3mm thick. Cool and relax. Heat oil. Season beef and seal until golden. Cool.
  2. Place pastry on tray and spread a little farce on one end. Put beef on cover with remaining farce.
  3. Egg wash beef parcel and fold over the pastry. Egg wash whole piece.
  4. To cook place in pre heated oven to 180c and cook for 25-30 minutes.
  5. Mushroom Farce
  6. Melt butter and soften shallots with thyme.
  7. Add mushrooms. Cook until liquid has evaporated.
  8. Cool and add all other ingredients. Mix.

Dauphinoise potatoes

  1. Warm cream with garlic and seasoning.
  2. Slice potatoes and place in oven proof dish.
  3. Pour cream over potatoes, cover and cook at 160c for 30 mins
  4. Cool and set aside. Sprinkle with cheese and reheat when required.

Roasted shallots

  1. In hot pan add butter. When foaming add shallots and cook until golden brown.
  2. Add sugar and caramelise.
  3. Add stock and herbs. Reduce liquor until shallots are cooked.
  4. Cool and use as required

Madeira jus

  1. Brown the beef trim, add shallot, garlic and thyme, cook until soft.
  2. Add wine and reduce until syrupy, add stock and reduce by half. Pass and add Madeira. Reduce until required consistency. Season.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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