Beef Wellington with Dauphinoise Potatoes, Roasted Shallots and Madeira Jus Recipe

Ingredients

• 300 g Centre cut Scotch Beef fillet
• 50 g Mushroom farce
• 300 g Puff pastry
• 1 Egg yolk
• Oil
• Salt
• pepper
• 2 Fine diced shallots
• 100 g Fine chopped button mushrooms
• 2 slices White bread into breadcrumbs
• 25 g Minced chicken
• Knob butter
• Sprig thyme
• Dauphinoise Potatoes
• 2 Large peeled potatoes
• 2 Cloves garlic, crushed
• 250 ml Whipping cream
• 25 g Gruyere cheese
• 6 Peeled shallots, root left on
• 30 g Butter
• 25 g Sugar
• 250 ml Chicken stock
• Bay leaf
• Thyme
• Beef trim
• 1 Shallot
• 1 Clove garlic
• 250 ml Red wine
• 300 ml Beef stock
• 20 ml Madeira