INGREDIENTS

INSTRUCTIONS

MUSHROOM SAUCE
GARNISH
DUXELLE
Prepare beef steak:
Trim the steak of all fat.
Put a little beef dripping in a fryingpan and heat until smoking.
Seal the steak on all sides until evenly coloured.
Remove from the pan and cool.
Make the Duxelle:
Chop mushrooms, shallots, garlic, parsley very finely
Sweat them all off in clarified butter
Pastry rolling, sealing and cooking:
Roll out the prepared pastry in an oblong approximately 1/8 inch
think.
Cut with lattice roller (one firm movement).
Put one piece of fresh spinach into the centre of the pastry then put
foie gras on top. Place the steak on top of this and then add the
Duxelle.
Season with salt, pepper and chopped thyme.
Fold the pastry over and round the meat, brushing the seams with
water and sealing them thoroughly.
Turn the pastry over so the join is underneath.
Chill for 15 minutes.
Preparing the mushroom sauce: (15 minutes preparation, 20 minutes
cooking)
Finely dice the shallots and garlic, fry them in a little oil until
soft and just colouring.
Add all the mushrooms, finely diced, and continue to fry until just
catching the bottom of the pan.
Deglaze the pan with the red wine vinegar and cook until all the
vinegar has evaporated.
Add the red wine and cook until reduced by half.
Add the beef stock and cook until reduced by half again.
When the sauce is the correct consistency test the seasoning and
adjust if necessary.
Cooking the beef pastry:
While the sauce is reducing, brush the beef pastry with egg wash.
Place in a pre-heated oven, gas mark 7 or 425 F and cook until the
pastry is ready (20 minutes).
Assembly:
Knock the knob of cold butter into the sauce.
Place the watercress in the middle of a heated plate.
Place the Beef Wellington on top of the watercress and surround with
the mushroom sauce. Garnish with tomato slivers.

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