Ingredients

• 1 tsp olive oil
• 1 x 1kg/2lb 4oz beef fillet (ask your butcher for the middle section)
• 50-100g/2-3½oz butter
• 4 Portobello mushrooms
• cleaned and very finely chopped
• 150g/5½oz baby spinach leaves
• 2 free-range eggs
• plus 3 free-range egg yolks
• 60g/2¼oz plain flour
• 200ml/7fl oz milk
• 150g/5½oz chicken liver pâté
• 500g/1lb 2oz readymade puff pastry
• 150g/5½oz mixed wild mushrooms
• cleaned and trimmed
• 50ml/2fl oz Madeira
• 300ml/10fl oz concentrated beef stock (boil 600ml/1 pint beef stock until the volume has reduced by half)
• salt and freshly ground black pepper

Directions

• Preheat the oven to 100C/80C Fan/Gas ½.
• Heat the oil in frying pan over a high heat. Quickly fry the beef fillet
• turning it every few seconds
• until browned on all sides.
• Cut 4 large pieces of heatproof cling film or aluminium foil big enough to roll the beef fillet in
• and place them on top of each other. Place the beef fillet in the centre and wrap it very tightly to form a cylinder
• twisting the ends to secure. Place the wrapped beef fillet on a baking tray and roast in the oven for an hour.
• Remove the beef from the oven
• set aside until cooled to room temperature
• then chill in the fridge until completely cold.
• Meanwhile
• heat a knob of butter in a frying pan over a medium heat. When the butter is foaming
• add the chopped mushrooms and fry for 1-2 minutes
• or until all of the liquid has evaporated and the mushrooms have softened. Transfer the mushrooms to a bowl and wipe the pan with a piece of kitchen roll.
• Add a little more butter to the pan
• then fry the spinach for a minute
• or until just starting to wilt. Remove the pan from the heat and continue to stir the spinach until completely wilted. Transfer to a bowl and set aside.
• Next
• make the pancakes. Place the two whole eggs and the flour in a bowl and whisk together until well combined. Gradually whisk in the milk until the mixture forms a smooth batter that is thick enough to coat the back of a spoon.
• Heat a knob of butter in a frying over a high heat. When the butter is foaming and starting to smoke
• add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes
• or until the underside of the pancake is golden-brown. Flip the pancake over and cook for a further minute
• or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper
• then cover it with another layer of greaseproof paper. Repeat the process with the remaining butter and pancake batter.
• Place the chicken liver pâté in a bowl and beat until smooth and soft.
• Increase the oven temperature to 230C/210C Fan/Gas 8.
• Roll out the puff pastry on a lightly floured work surface to a rectangle measuring 40x50cm/16x20in with a thickness of 2-3mm (it needs to be large enough to wrap the beef fillet).
• Arrange the pancakes all over the pastry
• overlapping the edges slightly and leaving a 2.5cm/1in border free at the edge. Trim the overlapping edges of the pancakes using a sharp knife so they sit in one even layer.
• Spread the softened pâté in an even layer all over the pancakes. Arrange a layer of wilted spinach on top. Spread the cooked mushrooms on top of the spinach. Season
• to taste
• with salt and freshly ground black pepper. Finally
• peel the cling film or foil from the beef fillet and place it in the centre.
• Whisk the egg yolks in a bowl
• then brush them around the pastry border. Tightly roll the beef fillet in the pastry
• ensuring the seal sits at the bottom of the Wellington. Tuck the ends underneath the Wellington without trimming them. Transfer the Wellington to a baking tray lined with baking paper and brush all over with the remaining beaten egg yolks. If desired
• decorate with pastry trimmings.
• Bake the beef Wellington in the oven for 20-25 minutes (for medium)
• or until the pastry has risen and is golden-brown.
• Meanwhile
• heat a knob of butter in a frying pan over a high heat. When the butter is foaming
• add the wild mushrooms and fry for 2-3 minutes
• or until just softened. Add the Madeira and set it alight using a match. (Caution: Keep eyes and hair away from the flames and switch off the extractor fan before flaming.) Allow the flames to flare up and die down.
• Add the concentrated beef stock and bring to the boil
• then reduce the heat until the mixture is simmering. Continue to simmer for 3-4 minutes
• or until the volume of liquid has reduced by one-third. Stir in the remaining butter until melted.
• To serve
• carve the beef Wellington into thick slices and place each into the centre of a serving plate. Drizzle the mushroom and Madeira sauce around the edge of the plates.