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