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Marco’s Beef Wellington

19/05/2017

This British classic by our Food Hero Marco Pierre White is sure to go down well on any occasion, served with pommes Anna potatoes, green bean bundle, carrot and swede batons and a Madeira jus

Marco Pierre White’s Beef Wellington with pommes Anna potatoes, green bean bundle, carrot and swede batons and a Madeira jus

Marco Pierre White’s Beef Wellington with pommes Anna potatoes, green bean bundle, carrot and swede batons and a Madeira jus

Serves 5

 

Preparation time: 40 minutes

Cooking time: 50 minutes

 

Ingredients

 

For the mushroom duxelles

200g button mushrooms, finely chopped

200g wild mushrooms (preferably portobello/chestnut/cepes), finely chopped

40g butter (unsalted)

30g white onion, finely chopped

10g garlic, finely chopped

75ml Madeira wine

20g white breadcrumb

3g nutmeg (ground)

5g salt

5g pepper

 

Method

  1. Cook all the mushrooms the day before with 20g of butter and press overnight to remove the excess water.
  2. Sauté the onions and garlic in 20g of butter until they’re translucent. Add the Madeira and let it reduce to a syrup consistency. Allow to cool.
  3. Add the mushrooms, breadcrumbs, nutmeg, salt and pepper. Mix well.

 

For the beef tenderloin

1kg beef tenderloin

10g salt

10g pepper

50ml oil

500g puff pastry roll (ready-made)

1 egg, beaten

 

Method

  1. Season the tenderloin with salt and pepper, then sear in a hot griddle pan, browning all sides equally. Leave to cool.
  2. Roll out the pastry to a thickness of a one-pound coin.
  3. Using greaseproof paper, measure how much pastry you will need to cover the entire tenderloin. Then use this measurement to cut out the puff pastry sheet.
  4. Put the duxelles mixture in the centre of the pastry, leaving the edges free.
  5. Lay the cool tenderloin in the centre of the duxelles mixture and wrap the duxelles and pastry around it.
  6. Seal the seams with beaten egg, then brush the rest of the pastry dough with egg and chill for about 15 minutes to let the pastry rest.
  7. Heat the oven to 200 degrees Centigrade/400 degrees Fahrenheit/gas mark 6.
  8. Lightly score the pastry at 1cm intervals and glaze again with beaten egg.
  9. Bake for 20 minutes, then lower the oven setting to 180 degrees Centigrade/350 degrees Fahrenheit/gas mark 4 and cook for another 15 minutes. Allow to rest for 15 minutes before slicing the beef, which should be pink in the centre.

 

For the green bean bundles

40g leek

75g fine beans

2g salt

 

Method

  1. Cut the leek lengthways. Loosen the outer leaves, blanch in hot water for 2 minutes and refresh in ice water.
  2. When cool, cut each leaf into ribbons.
  3. Cook the beans in boiling salted water and drain.
  4. Wrap the leek ribbon around the green beans. Season with salt.

 

For the pommes Anna potatoes

500g Maris Piper potatoes, peeled whole and sliced thinly lengthways

75g butter (unsalted), melted

5g salt

 

 Method

  1. Put the potato slices in a colander and rinse under running water to remove the starch. Drain.
  2. Grease a baking tray and arrange the potato slices in overlapping rows, brushing butter over each layer and seasoning. The height of the potatoes should be just over an inch.
  3. Cover with greaseproof paper. Bake in the oven for an hour or until done. Use a knife and probe the centre of the dish to check if it’s done.

 

For the carrot and swede batons

200g carrots, whole

200g swede, whole

10g butter (unsalted)

5g salt

 

 Method

  1. Peel the carrots and swede and cut them to 3.5cm in length.
  2. Cook in boiling water. When done, drain and add the butter and salt into the pan. Toss for a few minutes.

 

For the Madeira jus

100g onion, finely chopped

5g garlic, finely chopped

15ml olive oil

1 beef stock cube

50ml water

100ml Madeira wine

3g salt

1g pepper

10g butter

 

 Method

  1. Sauté the onion and garlic in olive oil until lightly caramelised.
  2. Add the beef stock cube dissolved in 50ml of water.
  3. Add the Madeira wine and reduce to half.
  4. Season with salt and pepper.
  5. Strain the sauce to remove the onion.
  6. Add the butter to give it a glossy finish. 

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