Beef Wellington

Before we start these are my Top Tips:

– Season & sear the beef fillet before you even think about covering in pastry. This gives good colour & even better taste.
– Make the Wellington on a sheet of parchment paper, makes it very easy to slide off into a roasting pan.
– Cool everything before assembly to avoid a “soggy bottom” with the pastry.
– Chill assembled Wellington in fridge for an hour before cooking.
– 35 mins for rare, 45 – 55 mins for medium & well done. A skewer inserted into the meat should come out hot to touch.
– Rest for 10 minutes before carving.

Ingredients: (Serves 2-3)

• 750g fillet beef, trimmed of sinew & fat (your helpful butcher can do this for you)
• 2 tsp fresh thyme leaves
• Sea salt & pepper
• Olive oil & knob butter
• 1 clove garlic
• 150g chestnut or oyster mushrooms, chopped
• Splash red wine or port
• 2 rolls of puff pastry, ready rolled or make your own
• 85g farmhouse style pate
• 1 egg, whisked

Method:

1. Season beef fillet with the thyme, salt & black pepper. Melt butter & oil in a hot pan, then sear the beef on all sides – approx 2-3 mins on each side, then 1 minute on the end pieces. Place to side and cover lightly with foil, allow to cool completely.
2. Add the chopped mushrooms & crushed clove garlic to the pan that you cooked beef in. Cook on high heat until tender then add a splash of wine or port. Lower heat and bubble away until liquid has mostly evaporated. Leave to cool.
3. Lay a large sheet of parchment on a work surface, sprinkle with polenta or flour before putting first layer of pastry down. Spread the pate in the middle, to approx size of your piece of fillet.
4. Place the fillet on top, then on top of the fillet spread the mushroom mix. Brush around edges of pate and beef with water before placing second layer of pastry on top.
5. Tuck the pastry around the beef, pressing top and bottom layer together to make sure no air trapped. Trim the edges of excess pastry, then crimp all around with a fork to seal tightly. Brush the pastry with the egg to give it a nice finish.
6. Leave the assembled beef to chill in the fridge. Approx 20 minutes before you want to cook, preheat the oven to 200C.
7. Bake in the hot oven until it’s cooked to you liking – see time guides above.

Salted Caramel Chocolate Pots

These are so rich and decadent, that you really only need a small portion. I serve these in little vintage china cups, with strawberries and hand-piped white chocolate hearts. These can be made the day before or earlier in the day…they need at least 2 hours to chill and set before diving in!

Salted Caramel:

• 100g soft light brown sugar
• 75ml double cream
• 15g butter
• Pinch sea-salt flakes

Chocolate:

• 150ml double cream
• 75g good quality dark chocolate, chopped
• 75g good quality milk chocolate, chopped
• 1 large free range egg yolk

Method:

1. First make the Salted Caramel by adding all the caramel ingredients into a small pot. Slowly bring to the boil, stirring to make sure the sugar is well dissolved. When it reaches boiling point, lower heat slightly and allow to simmer for approx 2 minutes until it begins to thicken. Pour into a shallow bowl then leave in fridge to chill for about 2 hours.
2. To make chocolate, place the chopped chocolate into a bowl. Heat the cream in a small pot until it just reaches boiling then pour this over the chocolate. Beat together until the chocolate is completely melted.
3. Add the egg yolk to the chocolate mix then beat until it is all smooth and glossy.
4. Spoon a layer of the chocolate at the bottom of the cups or ramekins, then add a spoonful the caramel on top. Next spoon another layer of the chocolate on top so that the caramel is hidden.
5. Cover with clingfilm and place in the fridge to set for at least 2 hours.