Jamie Oliver's Beef Wellington

Directions for: Jamie Oliver's Beef Wellington

Ingredients

Beef Wellington

1 kg centre fillet or beef, trimmed (the trimmings below work perfectly for a fillet of roughly 10 cm in diameter)

Olive oil

2 large knobs unsalted butter

3 sprigs fresh rosemary

1 red onion

2 cloves garlic

600 g mixed mushrooms

100 g free-range chicken livers (cleaned)

1 Tbsp Worcestershire sauce

tsp truffle oil (optional)

50 g fresh breadcrumbs

1 (500g) block puff pastry

1 large free-range egg

Gravy

2 onions

4 sprigs fresh thyme

1 heaping tsp black currant jam

100 mL Madeira wine

1 heaping Tbsp English mustard

2 heaping tsp plain flour, plus extra for dusting

600 mL organic beef stock (hot)

Directions

Beef Wellington

1. Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour a good lug of oil into the pan, then add the beef, . knob of butter and 1 sprig of rosemary. Sear the beef for 4 minutes in total, turning regularly with tongs,then remove to a plate. Wipe out the pan and return to a medium heat. Peel the onion and garlic, then very finely chop with the mushrooms and put into the pan with the remaining knob of butter and another lug of oil. Strip in the rest of the rosemary leaves and cook for 15 minutes, or until soft and starting to caramelize, stirring regularly. Toss the livers and Worcestershire sauce into the pan and cook for another few minutes, then tip the contents onto a large board and drizzle with the truffle oil

2. Preheat the oven to 210C/425F/gas 7. On a flour-dusted surface, roll out the pastry to 30cm x 40cm. With one of the longer edges in front of you, follow the step-by-step pictures and spread the mushroom pte over the pastry, leaving a 5cm gap at either end and at the edge furthest away from you egg wash these edges. Sit the beef on the pte, then, starting with the edge nearest you, snugly wrap the pastry around the beef, pinching the ends to seal. Transfer the Wellington to a large baking tray lined with greaseproof paper, with the pastry seal at the base, and brush all over with egg wash (you can prep to this stage, then refrigerate until needed just get it out 1 hours before cooking so its not fridge-cold). When youre ready to cook, heat the

Gravy

1. Meanwhile, for the gravy, peel and roughly chop the onions and put into a large pan on a medium heat with a lug of oil and the thyme leaves. Cook for 20 minutes,stirring occasionally, then stir in the jam and simmer until shiny and quite dark. Add the Madeira, flame with a match, cook away, then stir in the mustard and flour, gradually followed by the stock. Simmer to the consistency you like, then blend with a stick blender and pass through a sieve, or leave chunky. Once cooked, rest the Wellington for 5 minutes, then serve in 2cm-thick slices with the gravy and steamed greens.