Beef Wellington with Dauphinoise Potatoes, Roasted Shallots and Madeira Jus

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