Beef Wellington served with Red Wine Sauce & Duchess Potatoes    

It is a traditionally dish that I haven't had the chance to create or put my own twist on it until now.


For beef wellington:

  • bunch of asparagus

  • 400g beef fillets

  • Olive oil, for frying

  • 500g mixture of wild mushrooms, cleaned

  • 1 thyme sprig, leaves only

  • 500g puff pastry

  • slices of Parma ham

  • 2 egg yolks, beaten with 1 tbsp water

  • pinch of salt

  • Sea salt and freshly ground black pepper

  • dejoun mustard

  • garlic clove

  • chestnuts


For the red wine sauce: 

  • 2 tbsp olive oil

  • 200g beef trimmings (ask the butcher to reserve these when trimming the fillet)

  • 4 large shallots, peeled and sliced

  • 12 black peppercorns

  • 1 bay leaf

  • 1 thyme sprig

  • Splash of red wine vinegar

  • 425ml bottle red wine

  • 425ml beef stock  


For the duchess potatoes: 

  • potatoes, peeled, coarsely chopped

  • 2 tablespoons butter, melted

  • 2 egg yolks

  • Pinch of white pepper

  • Melted butter, extra, to grease

  • 2 egg yolks, extra

  • 1 tablespoon water

  • Fresh curly parsley, to serve

  • Salt, to season carrots asparagus parsnip


  1. ​Slice through the beef fillets centre to make a pocket and turn it inside out then season with salt, pepper. quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Remove from the pan and leave to cool. then add a light coating of dejoun mustard

  2. Finely chop the mushrooms, chestnuts and garlic clove and then fry in a hot pan with a little olive oil, the n add thyme leaves and some seasoning.

  3. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle).

  4. Remove the duxelle from the pan and leave to cool.

  5. Cut the pastry in half, place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets.

  6. Chill in the refrigerator.

  7. Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square.

  8. Spread half the duxelle evenly over the ham.

  9. Season the beef fillets, then place them on top of the mushroom-covered ham.

  10. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Repeat this step with the other beef fillet, then chill for at least 30 minutes.

  11. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet.

  12. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes.

  13. Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides.

  14. Stir in the shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown. Pour in the vinegar and let it bubble for a few minutes until almost dry.

  15. Now add the wine and boil until almost completely reduced.

  16. Add the stock and bring to the boil again. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired consistency. Strain the liquid through a fine sieve lined with muslin.

  17. Check for seasoning and set aside.

  18. When you are ready to cook the beef wellingtons, score the pastry lightly and brush and then for decoration if there is any pastry left over turn it into leaves and stem then with the egg wash again, then bake at 200°C/Gas 6 for 15-20 minutes until the pastry is golden brown and cooked.

  19. Rest for 10 minutes before carving.

  20. Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until very tender. Drain and return to the pan.

  21. Cook over high heat, shaking the pan, for 1 minute or until the moisture has evaporated. Use a potato riser/masher  to mash the potato until smooth. Use the back of a spoon to press the potato through a fine sieve into a bowl.  Stir in the butter and egg yolks. Season with salt and white pepper.

  22. Preheat oven to 200°C. Brush a baking tray with extra butter to lightly grease. Line with non-stick baking paper.

  23. Place the potato mixture in a piping bag fitted with a 1.5cm fluted nozzle. Pipe 16 rosettes onto the prepared tray. Combine the extra egg yolks and water in a bowl. Brush over the potato rosettes.

  24. Bake in oven for 20 minutes or until lightly browned. Place on a serving platter. Top with a sprig of parsley to serve roasting the asparagus parsnips and carrots serve with dish

  25. Meanwhile, reheat the sauce. Serve the beef wellingtons sliced, with the sauce  and the potato as an accompaniment.