Beef Wellington with Dauphinoise Potatoes, Roasted Shallots and Madeira Jus

By
Scotch Kitchen
One hour +
Intermediate
Servings
6

Fancy an alternative to Turkey this Christmas? Celebrate with this luxurious Beef Wellington from the Scotch Kitchen.  Using Scotch Beef PGI this make a show-stopping Wellington, making any special occasion that bit more special.

Recipe shared from the Scotch Kitchen.

Ingredients
FOR THE BEEF WELLINGTON
300 g Centre cut Scotch Beef fillet
50 g Mushroom farce
300 g Puff pastry
1 Egg yolk
Oil
Salt and pepper
FOR THE MUSHROOM FARCE
2 Fine diced shallots
100 g Fine chopped button mushrooms
2 slice White bread into breadcrumbs
Salt and pepper
25 g Minced chicken
Knob of butter
Sprig thyme
FOR THE DAUPHINOISE POTATOES
2 Large peeled potatoes
2 Cloves garlic, crushed
250 ml Whipping cream
Salt and pepper
25 g Gruyere cheese
FOR THE ROASTED SHALLOTS
6 Peeled shallots, root left on
30 g Butter
25 g Sugar
250 ml Chicken stock
Bay leaf
Thyme
FOR THE MADEIRA JUS
Beef trim
1 Shallot
1 Clove garlic
Sprig Thyme
250 ml Red wine
300 ml Beef stock
20 ml Madeira
Instructions
Beef Wellington
Roll pastry until 3mm thick. Cool and relax. Heat oil. Season beef and seal until golden. Cool.
Place pastry on tray and spread a little farce on one end. Put beef on cover with remaining farce.
Egg wash beef parcel and fold over the pastry. Egg wash whole piece.
To cook place in pre heated oven to 180c and cook for 25-30 minutes.
Mushroom Farce
Melt butter and soften shallots with thyme.
Add mushrooms. Cook until liquid has evaporated.
Cool and add all other ingredients. Mix.
Dauphinoise potatoes
Warm cream with garlic and seasoning.
Slice potatoes and place in oven proof dish.
Pour cream over potatoes, cover and cook at 160c for 30 mins
Cool and set aside. Sprinkle with cheese and reheat when required.
Roasted shallots
In hot pan add butter. When foaming add shallots and cook until golden brown.
Add sugar and caramelise.
Add stock and herbs. Reduce liquor until shallots are cooked.
Cool and use as required
Madeira jus
Brown the beef trim, add shallot, garlic and thyme, cook until soft.
Add wine and reduce until syrupy, add stock and reduce by half. Pass and add Madeira. Reduce until required consistency. Season.