• Recipes

    Make it

    All Recipes

    Make it

    Beef Recipes

    Make it

    Lamb Recipes

    Make it

    Pork Recipes

  • The Scotch Difference

    Discover

    Scotch Beef PGI

    Discover

    Scotch Lamb PGI

    Discover

    Specially Selected Pork

  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
  • Recipes
    • All Recipes
    • Pork Recipes
    • Lamb Recipes
    • Beef Recipes
  • The Scotch Difference
    • Scotch lamb
    • Scotch Beef
    • Specially selected pork
  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
Menu
  • Recipes
    • All Recipes
    • Pork Recipes
    • Lamb Recipes
    • Beef Recipes
  • The Scotch Difference
    • Scotch lamb
    • Scotch Beef
    • Specially selected pork
  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
Share on facebook
Share on twitter
Share on linkedin

Discover

Beef Wellington with Dauphinoise Potatoes, Roasted Shallots and Madeira Jus

Thanks for your rating
{{ errors.first('comment_author') }}
{{ errors.first('comment_author_email') }}
Select to add your rating
Celebrate the luxurious beef fillet with a show-stopping Wellington, making any special occasion that bit more special.

How to cook & Ingredients

45 mins
2 hours
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

  • Roll pastry until 3mm thick. Cool and relax. Heat oil. Season beef and seal until golden. Cool.

    1
  • Place pastry on tray and spread a little farce on one end. Put beef on cover with remaining farce.

    2
  • Egg wash beef parcel and fold over the pastry. Egg wash whole piece.

    3
  • To cook place in pre heated oven to 180c and cook for 25-30 minutes.

    4
  • Mushroom Farce

    5
  • Melt butter and soften shallots with thyme.

    6
  • Add mushrooms. Cook until liquid has evaporated.

    7
  • Cool and add all other ingredients. Mix.

    8

Dauphinoise potatoes

  • Warm cream with garlic and seasoning.

    1
  • Slice potatoes and place in oven proof dish.

    2
  • Pour cream over potatoes, cover and cook at 160c for 30 mins

    3
  • Cool and set aside. Sprinkle with cheese and reheat when required.

    4

Roasted shallots

  • In hot pan add butter. When foaming add shallots and cook until golden brown.

    1
  • Add sugar and caramelise.

    2
  • Add stock and herbs. Reduce liquor until shallots are cooked.

    3
  • Cool and use as required

    4

Madeira jus

  • Brown the beef trim, add shallot, garlic and thyme, cook until soft.

    1
  • Add wine and reduce until syrupy, add stock and reduce by half. Pass and add Madeira. Reduce until required consistency. Season.

    2
Download Recipe
Download Ingredients

Find your Local Butcher

Buy your meat locally at one of our Scotch Butcher’s Club members. 

VIEW ALL

Discover

Scotch Beef PGI

DISCOVER MORE

Discover

Scotch Lamb PGI

DISCOVER MORE

Discover

Specially Selected Pork

DISCOVER MORE

Discover similar recipes

{{ recipe.post.post_title }}

{{ recipe.post_meta.preparation_time }}
{{ recipe.post_meta.cooking_time }}
{{ recipe.post_meta.serves }}
No results found.
cotch

Subscribe to our newsletter

Get the latest Scotch Recipes, news and competitions

Subscribe
  • Home
  • Sitemap
  • Terms & Conditions
  • Cookie & Privacy Policy
  • Helpful information and contacts
Menu
  • Home
  • Sitemap
  • Terms & Conditions
  • Cookie & Privacy Policy
  • Helpful information and contacts

© All rights reserved Scotch Kitchen 2019

Facebook-f
Twitter
Youtube
Instagram

Made with ❤ by mtc.

  • Your saved recipes