Ingredients

• 50g/2oz unsalted butter
• ½ tbsp brown sugar
• 4 onions
• peeled
• finely chopped
• 1 tsp mustard powder
• 250ml/9fl oz beef stock
• 250ml/9fl oz strong beer or stout
• salt and freshly ground black pepper
• to taste
• 120g/4oz plain flour
• salt and freshly ground black pepper
• 1 large free-range egg
• beaten
• 300ml/10½fl oz milk
• 1 tbsp melted butter
• 2 tsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• 1 tsp chopped fresh chervil
• 2-3 tbsp olive oil
• 100g/3½oz unsalted butter
• 3 shallots
• peeled
• finely chopped
• 500g/17½oz mushrooms
• finely chopped
• 15g/½oz dried porcini mushrooms
• soaked in hot water to soften
• 1 tbsp double cream
• 1 free-range egg white
• 1 tbsp chopped fresh parsley
• 1kg/2lb 2oz beef fillet
• centre cut (preferably Welsh Black beef)
• salt and freshly ground black pepper
• 1 tbsp vegetable oil
• 1 packet ready-made puff pastry
• 1 free-range egg
• beaten
• 2 tbsp melted butter
• 2 garlic cloves
• peeled
• lightly crushed
• 1kg/2lb 2oz floury potatoes
• such as Maris Piper or King Edward
• peeled
• chopped
• salt and freshly ground white pepper.
• 2 tbsp double cream
• 100g/3½oz goats' cheese
• cut into small cubes
• 1 tbsp chopped fresh chervil
• 50g/2oz butter
• 2 shallots
• peeled
• finely chopped
• 500g/17½oz broad beans
• out of their pods
• inner membranes removed
• blanched
• 150ml/5fl oz chicken stock
• 4 heads Baby Gem lettuce
• shredded

Directions

• For the onion
• beer and mustard gravy
• melt the butter in a pan until foaming
• then stir in the sugar. Add the finely chopped onions and cook over a low heat for 20-30 minutes
• or until golden-brown and caramelised.
• Stir in the mustard powder and pour in the stock and beer and simmer for 15-20 minutes
• or until the liquid has reduced in volume by half. Season
• to taste
• with salt and freshly ground black pepper and keep warm.
• For the pancakes
• season the flour with salt and freshly ground black pepper and mix with the beaten egg until well combined. Gradually add the milk
• whisking continuously
• until the mixture comes together as a smooth batter with the consistency of double cream. Add the melted butter and beat until smooth. Stir in the chopped herbs and set aside to stand for 20 minutes.
• Heat the olive oil in a non-stick pan and add a few tablespoons of the pancake batter
• spreading it out into a circle. Cook for 1-2 minutes
• or until golden-brown underneath
• then carefully flip over and cook for a further 1-2 minutes
• or until golden-brown all over and cooked through. Repeat with the remaining pancake mixture to make 2-3 pancakes
• adding more oil to the pan as needed.
• Cut the pancakes into squares
• lay them flat on an oven tray lined with greaseproof paper and set aside.
• For the duxelles
• melt the butter in a frying pan until foaming
• then add the shallots and fry for 3-4 minutes
• or until softened. Add the mushrooms and cook with the lid on for 4-5 minutes
• or until tender.
• Drain the soaked porcini mushrooms and finely chop
• then add to the pan with the mushrooms. Stir in the cream and cook with the lid off for 4-5 minutes
• or until most of the liquid has evaporated and the mixture is thick and creamy.
• Set aside to cool. Once cooled
• stir in the parsley and the egg white. Transfer the mixture to a food processor and blend until the mixture forms a coarse paste.
• Spread the mushroom duxelles in an even layer over the pancakes
• then cover the tray with cling film and chill in the fridge until the duxelles have set.
• For the beef Wellington
• preheat the oven to 180C/350F/Gas 4.
• Season the beef with salt and freshly ground black pepper. Heat a frying pan until very hot
• then add the vegetable oil. Sear the beef all over for 2-3 minutes
• turning occasionally
• until the beef is golden-brown all over. Set aside to cool.
• Roll out the pastry to a 20cm x 30cm/8in x 10in rectangle and place the duxelles-lined pancakes over the pastry. Lay the seared beef fillet in the middle
• then draw the pastry and pancakes over the beef
• wrapping it completely. Seal the ends of the pastry with some of the beaten egg.
• Cut a few holes into the top of the pastry to allow steam to escape. Brush the pastry all over with the remaining beaten egg
• then place the beef Wellington on a baking tray. Bake the Wellington in the oven for 25-30 minutes (for rare beef)
• or until the pastry is golden-brown and crisp. Keep warm.
• For the goats' cheese
• garlic and chervil mash
• melt the butter in a pan and add the lightly crushed garlic. Remove from the heat and allow to infuse for 30 minutes.
• Cook the potatoes in a pan of boiling salted water for 10-12 minutes
• or until tender
• then drain the potatoes and return to the pan. Place back over the heat to drive off any excess moisture
• then mash with a potato masher until smooth.
• Beat in the cream
• goats' cheese and garlic-infused butter
• then fold in the chopped chervil. Season
• to taste
• with salt and freshly ground black pepper.
• For the broad beans
• lettuce and shallots
• melt the butter in a pan and fry the shallots for 3-4 minutes
• or until softened.
• Add the blanched broad beans and chicken stock to the pan and bring to a simmer. Stir the shredded Baby Gem lettuce into the pan and cook for 1-2 minutes
• or until tender.
• To serve
• thickly slice the beef Wellington and divide among serving plates. Spoon the goats' cheese
• garlic and chervil mash alongside
• followed by the broad beans
• lettuce and shallots. Drizzle over the onion
• beer and mustard gravy and serve immediately.