Beef Wellington
"Beef Wellington makes an impressive centrepiece for a special dinner. This version keeps the pastry nice and crisp with a layer of crêpes...."
INGREDIENTS
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Mushroom Duxelle
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25g/1oz butter
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1 tbsp vegetable oil
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2 shallot, finely diced
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8 chestnut mushrooms, chopped
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2 tbsp cream
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Wellington
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dash vegetable oil, to fry
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1.2kg/2lb 12oz beef fillet
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salt and pepper, to taste
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3-4 crêpes (you can use ready- made)
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225g/8oz ready-made puff pastry
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2 free-range egg yolks, lightly beaten
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Potato Dauphinoise
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1 garlic clove, halved
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1kg/2lb 4oz waxy spuds, peeled and very finely sliced (preferably on a mandoline)
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500ml/18fl oz double cream
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salt and pepper, to taste
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Madeira and Port reduction
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knob of butter
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1 shallot, finely diced
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100ml/3½fl oz port
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100ml/3½fl oz Madeira
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500ml/18fl oz veal stock (or beef or chicken stock)
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1 heaped tbsp truffle peelings in brine, drained
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