Phoenix Rising

Classic Beef Wellington

by James Martin

This is the classic Beef Wellington recipe.

For the red wine sauce:

• 4 tubs fresh beef stock
• 1/3 bottle red wine
• a dash of balsamic vinegar
• knob of butter

Bring to the boil and simmer to reduce down. Add a knob of butter to give a shiny sauce. Set aside and reheat gently to serve.

For the pancakes:

• 3 medium eggs
• 6 tbsps plain flour
• approx 150ml / 1/4pt milk

Whisk together the eggs and flour and add the milk to give a batter that will thinly coat the back of a ladle. Do not over whisk at this stage otherwise it will be too firm. The batter should be light. Set aside.

To make the pancakes:

Heat a crepe pan or non-stick frying pan until really hot. Add a knob of butter and using a ladle put in enough batter to thinly coat the base of the pan. When set flip over with a palette knife to cook the other side. Tip out onto a plate covered with a square of greaseproof paper. Use up the batter to make several pancakes. Stack together between layers of greaseproof. Set aside and freeze those not required.

For the roast potatoes:

• 900g / 2lb King Edward potatoes
• Beef dripping or duck fat
• Sea salt

Peel the potatoes and cut into even sized pieces. Place in a pan of water, bring to the boil and cook for 2/3 mins. Drain well. Heat an oven tray, add the fat or dripping, and add the potatoes to the pan making sure that they are well coated. Add a little sea salt. Roast in the oven for 40mins 200C 400F Reg 6.

For the Beef Wellington
Mushroom duxelle:

• 175g / 6oz button mushrooms - sliced
• 1 shallot finely chopped
• 1 clove garlic – finely chopped – optional
• knob of butter
• Few sprigs fresh thyme
• A handful of flat leaf parsley – roughly chopped
• Salt and black pepper
• 1 packet ready rolled puff pastry
• 75g / 3oz smooth pate
• 1 beef fillet – centre cut
• Black pepper
• 2 pancakes
• 1 egg and 1 egg yolk beaten together

For the mushroom duxelle:
Heat a frying pan, add a knob of butter, the onion and garlic and finally the mushrooms. Cook over a HIGH heat. Add the thyme and finally the chopped parsley. Mix together, season with salt and black pepper. Set aside to cool.

To make the Beef Wellington:

1. Season the beef with black pepper and seal in a hot dry pan to give a good colour.
2. Roll out the pastry a little thinner.
3. Take 2 pancakes and lay on top of the pastry.
4. Spread the pate over the centre.
5. Add the mushroom mixture and spread over the surface.
6. Remove the beef from the pan and lay in the centre.
7. Tuck in the end edges of the pancakes.
8. Using the egg wash brush the edges of the pancakes and bring up to seal and make a parcel or jacket.
9. Place on a baking tray with the sealed edge underneath so that the juices do not escape. Brush with egg wash twice and rest in the fridge.
10. 25mins before the potatoes are due to be ready place in the oven at the same temperature. Allow a little longer if you do not like your beef rare.
11. Allow to relax before slicing.

To serve:
Place a thick slice of the Beef Wellington on a large plate and spoon around a little of the red wine sauce. Accompany with the roast potatoes, lightly cooked spring greens and tender young carrots cooked and tossed in honey and cumin seeds.

Serves 6