Beef Wellington Recipe For Two By Jamie Oliver

By Jamie Oliver · 90 min

Ingredients

Instructions

1. Soak the dried mushrooms in 250 ml boiling water for 10 minutes, then drain and finely chop, keeping the soaking liquid for the gravy.
2. Finely chop one rosemary sprig, season with salt and pepper, and roll the fillet in it. Heat 1 tablespoon oil in a non-stick pan over high heat, add the unpeeled crushed garlic cloves and sear the beef for 5 minutes, turning, then transfer to a plate to cool.
3. In the same pan over medium heat, cook the chopped onion with the garlic flesh, remaining rosemary, torn mushrooms, the beef resting juices and the soaked mushrooms for 15 minutes, stirring, until soft and caramelised. Blend with a few drops of truffle oil (if using) to a spreadable paste, then season.
4. For the pancake batter, blend the egg, 1 mug milk, 1 mug self-raising flour, spinach, and a pinch of salt and pepper until smooth. Heat a 28 cm non-stick pan over medium heat, lightly oiled, pour in a thin layer of batter, and cook for 2 minutes on one side until lightly golden, then flip for 10 seconds. Cool on a plate; chill the rest of the batter.
5. Preheat the oven to 220°C/425°F/gas 7.
6. On clingfilm, lay the pancake, spread with 1 heaped teaspoon English mustard, then spread the mushroom paste over it leaving a 1 cm border. Place the cooled beef in the centre, then wrap tightly in clingfilm and twist into a parcel.
7. On a floured surface, cut the pastry in half. Unwrap the beef and place it on one pastry half. Brush beaten egg over the pastry and pancake, cover with the other pastry half and press to seal. Trim the excess, place on a large greased baking tray and brush all over with egg. If making ahead, chill until needed, removing 1 hour before baking.
8. Bake on the bottom of the oven for 25 minutes, until the pastry is golden on top and crisp underneath.
9. Meanwhile, make the gravy: cook the chopped onion in a large pan over medium heat with 1 tablespoon oil and the thyme leaves for 20 minutes, stirring occasionally. Stir in the jam and simmer until dark and shiny. Add the port, flambé with a match, and cook it off. Stir in the flour, then gradually add the stock and reserved mushroom liquid. Simmer to the desired thickness, blend with a stick blend
10. Rest the Wellington for 5 minutes before slicing and serving with the gravy.

Summarized from Jamie Oliver's video. Watch it for the details.

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