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Classic Beef Wellington with a Madeira Jus

Seared beef fillet wrapped in pâté, mushrooms, and spinach, encased in homemade puff pastry and served with Madeira sauce.

BeefMain CourseGourmetPuff PastrySunday Lunch
Estimated Nutrition
Calories
1207.6
kcal / serving
4830.4 kcal total
Carbs
45.1g
per serving
180.5 g total
Fat
80.2g
per serving
320.8 g total
Protein
76.3g
per serving
305.2 g total
Cook Time
90
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Unsalted Butter
Chilled and cut into cubes for pastry base
250
g
Unsalted Butter
Left in a block for laminating pastry
75
g
Butter
Average amount for frying mushrooms, spinach and pancakes
2
piece
Eggs
Free-range, whole for pancakes
3
piece
Egg Yolks
Free-range, for glazing
200
ml
Milk
50
g
Unsalted Butter
For the jus
GrainsCereals
250
g
Plain Flour
Plus extra for dusting
60
g
Plain Flour
For pancakes
Liquids
50
ml
Madeira
300
ml
Beef Stock
Concentrated
Meat
1
kg
Beef Fillet
Middle section
150
g
Chicken Liver Pâté
Softened
NutsSeeds
1
pinch
Salt
2
tbsp
Tarragon
Fresh
OilsFats
1
tsp
Olive Oil
2
tbsp
Olive Oil
For the ceps
Vegetables
4
piece
Portobello Mushrooms
Cleaned and very finely chopped
150
g
Baby Spinach Leaves
1
piece
Shallot
Chopped
150
g
Cep Mushrooms
Sliced

Method

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