Ingredients

• 250g/9oz plain flour
• plus extra for dusting
• pinch salt
• 300g/10½oz chilled unsalted butter
• 50g/1¾oz cut into cubes
• the rest left in a block
• 1 tsp olive oil
• 1kg/2lb 4oz beef fillet (ask your butcher for the middle section)
• 50-100g/1¾-3½oz butter
• 4 Portobello mushrooms
• cleaned and very finely chopped
• 2 tbsp fresh tarragon
• 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 puff pastry
• as made above
• 50g/1¾ unsalted butter
• 1 shallot
• chopped
• 50ml/2fl oz Madeira
• 300ml/10fl oz concentrated beef stock (boil 568ml/1 pint beef stock until the volume has reduced by half)
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 150g/5½oz cep mushrooms
• sliced

Directions

• Tip the flour and salt into a large bowl
• add the cubes of butter and rub the butter into the flour using your fingertips
• until the mixture resembles breadcrumbs.
• Gradually stir in 150ml/5fl oz cold water
• until the mixture comes together as a soft dough (you may not need all the water). Use your hands to pat the dough into a 2cm/¾in thick rectangular block.
• Roll out the dough onto a lightly floured work surface to a rectangle measuring about 30x20cm/12x8in. Sandwich the remaining block of butter between two pieces of greaseproof paper. Using a rolling pin
• roll or bash it out to a rectangle measuring about 15x20cm/6x8in.
• Place the flattened butter into the centre of the rolled pastry. Fold one edge of the pastry over the butter to half-cover it
• then fold the other edge of the pastry over the butter to cover the other half
• so that the two edges of pastry meet. Pinch together the top and bottom edges of the pastry to seal the butter inside.
• Fold the pastry in half lengthways
• then turn the pastry 90 degrees to the right (a quarter-turn). Roll out the pastry again to a rectangle measuring about 30x20cm/12x8in.
• Fold the pastry as before
• bringing each edge into the centre so that the edges meet
• then folding in half lengthways
• before giving the pastry a quarter-turn.
• Repeat the rolling and folding process once more
• then wrap the pastry in cling film and chill in the fridge for 1 hour.
• For the beef Wellington
• 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 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 for 1 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 tarragon 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 and fry the spinach for 1 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 2 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 2½cm/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 with salt and pepper. Finally
• peel the 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 for 20-25 minutes (for medium beef)
• or until the pastry has risen and is golden-brown. Leave to rest before serving.
• Meanwhile for the Madeira jus
• heat a saucepan
• once hot add the butter
• once melted add the shallot and cook for 2-3 minutes. Deglaze with the Madeira and then add the stock. Cook until reduced by half.
• For the ceps
• heat a large griddle pan until hot. Drizzle the oil over the mushrooms and place on the griddle pan. Cook on each side for 1-2 minutes.
• To serve
• carve the beef Wellington into thick slices and place each into the centre of a serving plate. Drizzle the Madeira sauce around the edge of the plates and garnish with the ceps.