Give it some Welling­ton with this favourite

An­drew Maxwell of the Tante Marie Cook­ery School loves this clas­sic

Buckinghamshire Advertiser - - FOOD AND DRINK -

BEEF Welling­ton is prob­a­bly one of the most quintessen­tially Bri­tish dishes there is.

How­ever, there is much de­bate about its ori­gins. At the time of the Iron Duke, meat wrapped in pas­try was al­ready a well-es­tab­lished cui­sine so there is no spe­cific ev­i­dence link­ing it to the Duke of Welling­ton.

There are also sto­ries about dec­o­rat­ing the ‘par­cel’ with lit­tle pas­try stripes to re­sem­ble his boots. Well, in fact, ‘Welling­ton’s boots’ didn’t have these dec­o­ra­tions! All that is clear is that it is a de­li­cious dish. Here is our take on it.”

Beef Welling­ton


250g puff pas­try 4x 150g fil­let steaks

For the dux­elle:

350g mush­rooms, finely chopped 50g but­ter 1tbsp oil 1 onion, finely chopped 2 shal­lots, finely chopped salt and black pep­per nut­meg To serve: Baby veg­eta­bles Port sauce

For the Port sauce:

30g but­ter 2 shal­lots, finely chopped 50g dried mixed mush­rooms, soaked in 300ml wa­ter 100g but­ton mush­rooms, finely sliced 50g black­cur­rants 350ml ruby port finely grated zest ¼ of an or­ange 200ml veal stock salt and black pep­per


Melt 20g of the but­ter in a small saucepan, add the shal­lots and sweat un­til soft. Drain the soaked mush­rooms and re­serve 100ml of

the soak­ing liq­uid. Add the soaked mush­rooms, the but­ton mush­rooms and black­cur­rants to the soft­ened shal­lots and cook gen­tly for 3-4 min­utes. Pour in the port, add the or­ange zest and re­duce by a third. Add the stock and re­served mush­room liq­uid and sim­mer for 25 min­utes, skim­ming the sur­face when nec­es­sary. Pass the sauce through a con­i­cal sieve, whisk in the re­main­ing but­ter, taste and sea­son. Pre-heat the oven to gas mark 7, 220ºC.

To make the dux­elle:

Squeeze the mush­rooms in a cloth to ex­tract as much mois­ture as pos­si­ble. Melt the but­ter and oil in a small saucepan, add the finely chopped onion and shal­lots and cook gen­tly un­til ten­der. Add the mush­rooms, salt and black pep­per and a pinch of nut­meg and cook over a mod­er­ate heat, stir­ring all the time un­til the mush­rooms are ten­der and the mois­ture has evap­o­rated. Put on a plate to cool. Cut off about a quar­ter of the pas­try and roll into a rec­tan­gle just large enough to go un­der­neath the four fil­let steaks. Rest for a cou­ple of min­utes, then cut into 4 pieces. Prick each piece of pas­try care­fully with a fork and chill on a bak­ing sheet for 10 min­utes. Bake un­til highly coloured and cooked through. Spread each pas­try base with a quar­ter of the cold dux­elle mix­ture, leav­ing a small bor­der all around the edges. Roll the re­main­ing pas­try into a large rec­tan­gle cov­er­ing all the steaks. Di­vide into four pieces, then us­ing a lat­tice cut­ter firmly cut each piece with the de­sign. Moisten the edges of the pas­try with beaten egg. Place the meat on top of the dux­elle, wrap the pas­try around the en­tire par­cel and seal the edges. Place on a bak­ing sheet with the join un­der­neath and brush with beaten egg. Chill in the re­frig­er­a­tor for 20 min­utes. Cook un­til golden brown, ap­prox­i­mately 20 min­utes. Serve at once with baby veg­eta­bles and port sauce.

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