Beef Wellington

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the beef Wellington

  • 500g/1lb 2oz fillet of beef
  • 300g/10½oz chicken or duck liver paté
  • 500g/1lb 2oz mushroom duxelle (such as the one used here) or vegan mushroom paté
  • 12 slices Parma ham
  • 500g/1lb 2oz puff pastry
  • 1 free-range egg and 1 free-range egg yolk
  • salt and freshly ground black pepper

For the jus

  • 2 shallots, finely chopped
  • 1 celery stick, finely chopped
  • 1 tsp black peppercorns
  • 1 thyme sprig
  • 1 garlic clove
  • 1–2 tbsp red wine vinegar
  • 500ml/18fl oz red wine
  • 500ml/18fl oz dark beef stock
  • knob of butter

For the celeriac purée

  • ½ celeriac, peeled and roughly chopped
  • 1 bay leaf
  • milk, to cover
  • 50ml/2fl oz double cream
  • 25g/1oz butter