Try this Beef Wellington recipe for amazing meal. Definitely good for an impressive dinner party dish. Come and see us for the Scotch Beef fillet that will make it perfect for you and your guests. See more about our scotch beef here.
This recipe comes from the Scotch Beef and Lamb website 
Ingredients for Beef Wellington
- 300g Centre cut Scotch Beef fillet
- 50g Mushroom farce
- 300g Puff pastry
- 1 Egg yolk
- Oil
- Salt and pepper
Mushroom Farce
- 2 Fine diced shallots
- 100g Fine chopped button mushrooms
- 2 slice White bread into breadcrumbs
- Salt and pepper
- 25g Minced chicken
- Knob butter
- Sprig thyme
Dauphinoise Potatoes
- 2 Large peeled potatoes
- 2 Cloves garlic, crushed
- 250ml Whipping cream
- Salt and pepper
- 25g Gruyere cheese
Roasted Shallots
- 6 Peeled shallots, root left on
- 30g Butter
- 25g Sugar
- 250ml Chicken stock
- Bay leaf
- Thyme
Madiera Jus
- Beef trim
- 1 Shallot
- 1 Clove garlic
- Sprig Thyme
- 250ml Red wine
- 300ml Beef stock
- 20ml Madeira
Cooking Method Beef Wellington
Roll pastry until 3mm thick. Cool and relax. Heat oil. Season beef and seal until golden. Cool.
Place pastry on tray and spread a little farce on one end. Put beef on cover with remaining farce.
Egg wash beef parcel and fold over the pastry. Egg wash whole piece.
To cook place in pre heated oven to 180c and cook for 25-30 minutes.
Mushroom Farce
Melt butter and soften shallots with thyme.
Add mushrooms. Cook until liquid has evaporated.
Cool and add all other ingredients. Mix.
Dauphinoise potatoes
Warm cream with garlic and seasoning.
Slice potatoes and place in oven proof dish.
Pour cream over potatoes, cover and cook at 160c for 30 mins
Cool and set aside. Sprinkle with cheese and reheat when required.
Roasted shallots
In hot pan add butter. When foaming add shallots and cook until golden brown.
Add sugar and caramelise.
Add stock and herbs. Reduce liquor until shallots are cooked.
Cool and use as required
Madeira jus
Brown the beef trim, add shallot, garlic and thyme, cook until soft.
Add wine and reduce until syrupy, add stock and reduce by half. Pass and add Madeira. Reduce until required consistency. Season.
