Beef Wellington by Raymond Blanc | Kenwood UK

Ingredients

• 250g plain flour
• 250g unsalted butter, diced 2cm cold 1
• 5g salt, finely milled
• 125g ice-cold water 2
• 100g white onion, finely chopped
• 1 sprig thyme
• 1 bay leaf
• 30g unsalted butter
• 2 pinches Sea salt
• 2 pinches pepper, ground black
• 2 cloves garlic, finely chopped
• 500g Flat mushrooms, finely chopped in a food processor
• 10g flat-leaf parsley, finely chopped
• 2g tarragon leaves, finely chopped
• 1kg beef fillet
• 30ml vegetable oil
• 4 thin herb pancakes, cut into squares
• 500g quick puff pastry (see recipe), rolled to 30cm x 35cm and 3mm cm thick
• 2 egg yolks
• 1 pinch salt
• 30g butter, unsalted
• 2 small shallots, finely sliced
• 100g button mushrooms, finely sliced
• 250ml red wine
• 350ml brown chicken stock,
• 1 tarragon leaf