Classic beef Wellington with a Madeira jus Archive

Name: Classic beef Wellington with a Madeira jus Archive
Ingredients: 250g/9oz plain flour, plus extra for dusting; pinch salt; 300g/10Â½oz chilled unsalted butter, 50g/1Â¾oz cut into cubes, the rest left in a block; 1 tsp olive oil; 1kg/2lb 4oz beef fillet (ask your butcher for the middle section); 50-100g/1Â¾-3Â½oz butter; 4 Portobello mushrooms, cleaned and very finely chopped; 2 tbsp fresh tarragon; 150g/5Â½oz baby spinach leaves; 2 free-range eggs, plus 3 free-range egg yolks; 60g/2Â¼oz plain flour; 200ml/7fl oz milk; 150g/5Â½oz chicken liver pÃ¢tÃ©; 500g/1lb 2oz puff pastry, as made above; 50g/1Â¾ unsalted butter; 1 shallot, chopped; 50ml/2fl oz Madeira; 300ml/10fl oz concentrated beef stock (boil 568ml/1 pint beef stock until the volume has reduced by half); salt and freshly ground black pepper; 2 tbsp olive oil; 150g/5Â½oz cep mushrooms, sliced

beebrecipes.co.uk

For an extra special Sunday lunch serve up a classic beef Wellington, James Martin even shows you how to make the puff pastry from scratch.

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Ingredients

250g/9oz plain flour, plus extra for dusting
pinch salt
300g/10Â½oz chilled unsalted butter, 50g/1Â¾oz cut into cubes, the rest left in a block
1 tsp olive oil
1kg/2lb 4oz beef fillet (ask your butcher for the middle section)
50-100g/1Â¾-3Â½oz butter
4 Portobello mushrooms, cleaned and very finely chopped
2 tbsp fresh tarragon
150g/5Â½oz baby spinach leaves
2 free-range eggs, plus 3 free-range egg yolks
60g/2Â¼oz plain flour
200ml/7fl oz milk
500g/1lb 2oz puff pastry, as made above
50g/1Â¾ unsalted butter
1 shallot, chopped
50ml/2fl oz Madeira
300ml/10fl oz concentrated beef stock (boil 568ml/1 pint beef stock until the volume has reduced by half)
salt and freshly ground black pepper
2 tbsp olive oil
150g/5Â½oz cep mushrooms, sliced