Tommy Banks' beef wellington with porcini sauce recipe
This ultimate beef wellington recipe from chef Tommy Banks is served with a porcini sauce and makes an impressive centrepiece to any dinner table
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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
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