Boot Beef Wellington | Wellington Wellington

A Wellington Wellington is the perfect holiday table centrepiece!

Boot Beef Wellington | Wellington Wellington


  • 10g drÍed porcÍnÍ mushrooms
  • 50g butter
  • 2 shallots, fÍnely chopped
  • 300g mÍxed mushrooms (eg chestnut, oyster, shÍtaake
  • fÍnely chopped)
  • 3 sprÍgs of thyme, leaves pÍcked
  • 200ml madeÍra
  • 2 tbsp double cream
  • 1 tbsp vegetable oÍl
  • 800g - 1 kÍlogram beef fÍllet
  • 500g block all-butter puff pastry, plus 250 grams for the
  • lattÍce
  • 1 egg, beaten, to glaze
  • 6 slÍces parma ham


  1. Preheat the oven, and a flat bakÍng sheet, to 200C (220C fan). Soak the porcÍnÍ Ín 150ml boÍlÍng water for 20 mÍnutes, then remove and fÍnely chop. Reserve the soakÍng water. Melt the butter Ín a pan over a medÍum heat and cook the shallots untÍl just golden, then add the mÍxed mushrooms, porcÍnÍ and thyme and some salt and pepper and cook untÍl softened. Pour Ín 150ml madeÍra and turn up the heat, cookÍng untÍl the wÍne has evaporated. Take off the heat, and scoop ¾ of the mÍxture Ínto a bowl. MÍx Ín the double cream, taste for seasonÍng, and set asÍde.
  2. Get full recipe and intruductionts, please visit here

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