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Beef Wellington
Fruit and vegetables
2
shallot
, finely diced
8
chestnut mushrooms
, chopped
salt and
pepper
, to taste
1
garlic
clove, halved
1kg/2lb 4oz
waxy potatoes
, peeled and very finely sliced (preferably on a mandoline)
salt and
pepper
, to taste
1
shallot
, finely diced
1 heaped tbsp
truffle
peelings in brine, drained
Tins, packets and jars
500ml/18fl oz veal stock (or beef or
chicken stock
)
Cooking ingredients
1 tbsp
vegetable oil
dash
vegetable oil
, to fry
Drinks
100ml/3½fl oz
port
Dairy, eggs and chilled
25g/1oz
butter
2 tbsp
cream
225g/8oz ready-made
puff pastry
2 free-range
egg yolks
, lightly beaten
500ml/18fl oz
double cream
knob of
butter
Meat, fish and poultry
1.2kg/2lb 12oz beef fillet
Other
3-4
crêpes
(you can use ready- made)
100ml/3½fl oz
Madeira
Back to recipe
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