Tommy Banks' beef wellington with porcini sauce recipe | Sainsbury`s Magazine

Ingredients

• 1 large egg, plus 1 extra yolk to glaze
• 120ml milk
• 50g plain flour
• ½ tsp fine sea salt
• 10g butter
• 1 tbsp oil
• 400-500g beef fillet in one thick piece
• 1 shallot, diced
• 250g chestnut mushrooms, finely chopped
• 1 tsp chopped thyme leaves
• 1 garlic clove, crushed
• 75ml Madeira wine
• 3 tbsp chopped parsley
• 1 tbsp Dijon mustard
• 1 x 375g sheet ready-rolled puff pastry
• 10g dried porcini
• 400ml hot beef stock (use 1⁄2 stock pot or cube)
• 1 shallot, finely sliced
• ½ tsp tomato purée
• 15g plain flour
• 50ml Madeira wine
• Worcestershire sauce, to taste