Beef Wellington

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1. 1Step 1: Preheat oven to 220 C/425 F/Gas Mark 7.
2. 2Step 2: Smear 2 tbsp of the butter all over the filet, then season with salt and pepper.
3. 3Step 3: Place in roasting tin uncovered and bake for 20 minutes.
4. 4Step 4: Meanwhile, make the duxelles by heating the oil and the remaining tbsp of butter in a large pan and sautéing garlic, onion and mushrooms until they begin to soften.
5. 5Step 5: Add sherry (if using) a splash at a time and wait for it to cook out before adding more. Add in parsley and thyme and season. When it’s all browned nicely (about 15-20 minutes), remove from heat and let cool.
6. 6Step 6: When meat has baked for 20 minutes, remove from the oven, cover with tin foil and let cool.
7. 7Step 7: Pour the juices out and set aside to make gravy later.
8. 8Step 8: Roll out pastry until you have a rectangle large enough to wrap the meat in, with a bit of overlap. It will probably be less than 1cm thick and that’s fine, just so long as it’s not thin enough to tear.
9. 9Step 9: Beat the egg and lightly brush the entire surface of the pastry with it.
10. 10Step 10: Place the tortilla or crêpe (if using) in the middle, then spoon about 3/4 of the duxelles over the surface, leaving a border of about 2 inches.
11. 11Step 11: Place the beef in the middle and spoon the rest of the duxelles onto the top of it.
12. 12Step 12: Wrap the sides of the pastry over the filet, just as you would a Xmas present. Pinch the edges together and use any remaining or excess pastry to patch up gaps or make decorative shapes if you like.
13. 13Step 13: Pierce a few holes into the top and then brush the rest of the egg wash over the whole Wellington.
14. 14Step 14: Place back in the roasting tin, on a wire rack if possible, to help guard against ‘soggy bottom syndrome’, and bake for 30 minutes. This gives medium-rare meat. Leave it another 10 minutes or so if you like your beef well done. Check frequently and if it’s starting to brown early, cover with foil.
15. 15Step 15: While the meat is roasting, put the beans and carrots in an ovenproof dish and toss (using your hands is easiest) with the olive oil, balsamic vinegar and salt/pepper. Set aside.
16. 16Step 16: Remove the Wellington from the oven and let rest for about 10-15 minutes before slicing into thick (1 1/2 inch) with a serrated knife.
17. 17Step 17: While the meat is resting, put the vegetable dish in the oven and roast uncovered for 15 minutes, stirring once halfway through.
18. 18Step 18: Meanwhile, make a gravy using the juices from the meat. Heat them up in a saucepan and whisk in the flour slowly. Add up to 2 cups of red wine and season to taste.
19. 19Step 19: Serve along with the remaining wine.