Beef Wellington

Method

• Chop the mushrooms and onions, then blitz in a food processor.
• Heat the 2 tbsp oil in a wok, then add the garlic, tomato puree and the mushroom mixture.
• Cook over a low heat for 30 minutes, or until very dry, need to get all the moisture out.
• When very dry, remove the wok from the stove and cool slightly.
• Add enough breadcrumbs to make a stiff paste, then chill well.
• Place a frying pan on the stove and add 4 tbsp oil.
• Season the fillet really well and place into the hot fat, seal REALLY well on all sides, so the meat is very brown, then cool and chill well, best overnight.
• Once chilled pre heat the oven to 200°C gas 6.
• Re beat the mushroom mixture well then add the pate and season well with salt & pepper.
• Roll out 2/3rds of the puff pastry until about 1Ž4 cm, mould the stuffing onto the top of the fillet and the sides.
• Place the fillet stuffing side down onto the pastry and wrap the wellie nice and tight, with the fold on the top, egg well to stick.
• Turn the wellie over and sit it on the sealed bottom and tidy the pastry up.
• Roll out the last 1/3rd of the pastry roughly the same width and twice the length of the wellie.
• Flour well, then fold over and make long cuts into the folded edge, but not all of the way through.
• Egg the wellie well all over.
• Lay the cut piece of pastry onto the wellie halfway across, then unfold onto the other half.
• Brush off any excess flour and egg lightly, chill well.
• When ready, place onto a baking tray and cook in the pre heated oven for 35-40 minutes.
• Remove and leave for a further 10-15 minutes.
• Carve and serve a beautifully pink beef Wellington with the port sauce.
• For the sauce, place all the ingredients into a saucepan and simmer until well reduced and full of flavour.
• Thicken with a few granules and a knob of butter.