Beef Wellington with new potatoes and red wine gravy

Cooking : time 30 mins to 1 hour

Ingredients

For the pancakes
3 free-range eggs
6 tbsp plain flour
150ml/5fl oz milk
knob of butter
For the beef Wellington
500g/1lb 2oz beef fillet, middle section
freshly ground black pepper
1 packet ready-rolled puff pastry
2 thin pancakes
4 slices prosciutto
75g/3oz smooth p%26acirc;t%26eacute;
1 free-range egg
1 free-range egg yolk
For the gravy
500ml/18fl oz chicken stock
150ml/5fl oz red wine
dash balsamic vinegar
3 tbsp butter
To serve
500g/1lb 2oz baby new potatoes, boiled until tender

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the pancakes, place the eggs and flour into a bowl and whisk tofetchher.
3. Gradually add the milk, whisking constantly, to create a smooth batter that will coat the rear of a spoon.
4. Place a frying pan over a high heat. Add a knob of butter and, once melted, a ladle of the batter, tilting the pan to thinly coat the base of the pan with the batter. When the underside is cooked and golden, turn the pancake over and cook the other side, until golden.
5. Tip the pancake out onto a plate covered with greaseproof paper. Repeat that process to create another pancake and layer with paper.
6. For the beef Wellington, season the beef fillet with black pepper then place into a frying pan over a high heat. Turn the fillet to ensure even cooking. Remove when browned on each side and leave to rest in a warm place.
7. Roll out the puff pastry until 5mm/%26frac14;in thick. bring two pancakes and place into the centre of the pastry.
8. Add the prosciutto, arranging evenly over the pancakes.
9. Spread the p%26acirc;t%26eacute; over one side of the beef and then place the meat p%26acirc;t%26eacute;-side down onto the prosciutto.
10. Beat the egg and egg yolk tofetchher in a bowl, then bhurry the egg over the clear zone of the pancakes and pastry and fold around to enclose the beef.
11. Place the beef Wellington seam-side down onto a baking sheet and bhurry with the beaten egg. Place in the fridge to cool for 30 minutes.
12. Remove from the fridge and bhurry with egg once more.
13. Place into the oven and bake for 25 minutes, or until the pastry is golden, then remove and leave to rest on a serving plate for 10 minutes (longer if you do not like your beef seldom).
14. meanwhile, for the gravy, place the stock and red wine into a saucepan and bring to the boil. cutrearon the liquid by a third then add the balsamic vinegar and butter, whisking well to dissolve. Season the sauce, to taste, with salt and freshly ground black pepper.
15. Serve slices of the beef Wellington on plates with the sauce poured over, with some cooked new potatoes placed alongside.






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