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Beef Wellington with Mashed Potatoes, Steamed Carrots and Madeira Sauce
Ingredients
Beef Wellington
-
dried porcini mushrooms10 g
-
boiling water150 g
-
vegetable oil1 Tbsp
-
beef fillet500 - 700 g
-
fine sea salt plus extra to taste½ - 1 tsp
-
fresh button mushrooms quartered300 g
-
shallots halved2
-
unsalted butter diced50 g
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fresh thyme leaves only, to taste3 - 4 sprigs
-
Madeira wine, dry or sweet120 g
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fine sea salt to taste½ - 1 tsp
-
ground black pepper1 tsp
-
puff pastry, ready-made (see tip)360 g
Assembly
-
egg beaten1
Carrots, Mash and Gravy
-
water500 g
-
carrots sliced (5 mm)600 g
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milk350 g
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potatoes peeled, sliced (5 mm)1000 g
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fine sea salt plus extra to taste1 tsp
-
unsalted butter diced25 g
-
Madeira wine, dry or sweet50 g
-
ground black pepper to taste
Difficulty
advanced
Nutrition per 1 portion
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