Make it Scotch

Beef Wellington with Dauphinoise Potatoes, Roasted Shallots and Madeira Jus

  • Prep 45 mins
  • Cook 2 hours
  • Serve 4-6

Ingredients

Cooking Method

Beef Wellington

  • 1
    Roll pastry until 3mm thick. Cool and relax. Heat oil. Season beef and seal until golden. Cool.
  • 2
    Place pastry on tray and spread a little farce on one end. Put beef on cover with remaining farce.
  • 3
    Egg wash beef parcel and fold over the pastry. Egg wash whole piece.
  • 4
    To cook place in pre heated oven to 180c and cook for 25-30 minutes.
  • 5
    Mushroom Farce
  • 6
    Melt butter and soften shallots with thyme.
  • 7
    Add mushrooms. Cook until liquid has evaporated.
  • 8
    Cool and add all other ingredients. Mix.
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