Beef Wellington

Serves 4
6 shallots
225g each of white and brown champignon mushrooms
3 tbsp olive oil
Salt and pepper
1 heaped tsp. dried thyme
Sugar
800 middle cut beef fillet
1 packet (500g) ready-rolled puff pastry
2 egg yolks
Flour for the work surface
Baking parchment

Peel the shallots and chop up small. Chop the mushrooms into small pieces. Heat 1 tbsp oil in a pan and brown the mushrooms and shallots, until all the liquid has gone. Then season with salt, pepper, thyme and some sugar. Heat 2 tbsp. oil in a pan. Brown the meat for 8-12min. Season the meat with salt and pepper, leave to cool. Roll the pastry into a rectangle (35cm x 42cm) on a floured work surface. 
Use a pizza wheel to cut 3 or 4 thin (1cm wide) strips off the short side. Beat the egg yolk with 3 tbsp water. Lay the mushroom mix on the pastry, leaving 2-3cm clear round the edge. Put the beef on top and roll it up, pressing the pastry seams together well. Put it on a baking sheet lined with parchment and brush it with the beaten egg yolk. Make a criss-cross pattern on top with the pastry strips, pressing the ends down and again brush with the egg. Bake in a preheated oven (200*C/gas mark 6) for about 15 mins. Then turn the oven down (175*C/gas mark 4) and bake for another 25 mins, covering with foil if necessary. (The inner meat temperature needs to be about 63*C). 
Remove from the oven. Leave to rest for 10 mins, then cut into slices to serve.

Other beef recipes in the Jan/Feb 2013 issue include:

• Roast beef with herbs
• Steak and kidney pudding with suet
• Beef roulade
• Steak with whisky sauce
• Mini cottage pies

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