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Beef Wellington with Mashed Potatoes, Steamed Carrots and Madeira Sauce
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Ingredients
Beef Wellington
- ½ oz dried porcini mushrooms
- 4 ½ oz boiling water
- 1 tbsp vegetable oil, to fry
- 17 ½ - 24 oz beef tenderloin
- ½ - 1 tsp salt, plus extra to season, to taste
- 10 ½ oz fresh button mushrooms, quartered
- 2 shallots, halved
- 2 oz unsalted butter, diced
- 3 - 4 sprigs fresh thyme, leaves only
- 4 oz Madeira wine, dry or sweet
- 1 tsp ground black pepper
- 13 oz puff pastry (see Tip)
Assembly
- 1 large egg, whisked
Carrots, Mashed Potatoes and Gravy
- 17 ½ oz water
- 21 oz carrots, thinly sliced
- 12 oz whole milk
- 35 oz potatoes, peeled, sliced (¼ in.)
- 1 tsp salt, plus extra to taste
- 1 ½ oz Madeira wine, dry or sweet
- ground black pepper, to taste
- 1 oz unsalted butter, diced
- Nutrition
- per 1 portion
- Calories
- 5694.6 kJ / 1361 kcal
- Protein
- 52.2 g
- Carbohydrates
- 119.5 g
- Fat
- 72.8 g
- Saturated Fat
- 27.2 g
- Fibre
- 13.4 g
- Sodium
- 1541.5 mg
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