Beef Wellington - James Martin Chef

Name: Beef Wellington - James Martin Chef
Ingredients: 2 x packs puff pastry; 2 egg yolks; 1 kg beef fillet, centre cut; 100g plain flour; 2 eggs; 300ml milk; Vegetable oil for frying; 100g chicken liver pate; 400g chestnut mushrooms; 100g spinach; 25g butter; 500ml beef stock; 100ml madeira; 15g butter; 25ml red wine; Mash; To make the pancakes whisk all the ingredients together fry in a little oil then place between greaseproof paper.; Roll out the puff pastry on a floured surface, 40cm x 20cm x 2mm thick.; Bake for 180°C for 1 hour 20 mins and then set to rest for another 20 minutes.; Meanwhile, put the beef stock, madeira and red wine into a pan and reduce by half. Swirl in the butter. Warm up the mash.; To serve, slice the beef and spoon over the sauce.

www.jamesmartinchef.co.uk

Beef Wellington! Golden, puff pastry wrapped around perfectly cooked beef fillet, layered with chicken liver pâté, mushrooms and spinach.

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Ingredients

2 x packs puff pastry
2 egg yolks
1 kg beef fillet, centre cut
100g plain flour
2 eggs
300ml milk
Vegetable oil for frying
100g chicken liver pate
400g chestnut mushrooms
100g spinach
25g butter
500ml beef stock
100ml madeira
15g butter
25ml red wine
Mash
To make the pancakes whisk all the ingredients together fry in a little oil then place between greaseproof paper.
Roll out the puff pastry on a floured surface, 40cm x 20cm x 2mm thick.
Bake for 180°C for 1 hour 20 mins and then set to rest for another 20 minutes.
Meanwhile, put the beef stock, madeira and red wine into a pan and reduce by half. Swirl in the butter. Warm up the mash.
To serve, slice the beef and spoon over the sauce.