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Method

Duxelle

  1. Soften shallots and garlic in 10g butter
  2. Add mushrooms and cook over high heat until all moisture has gone
  3. Add sherry and cook until dry once more
  4. Taste and season with salt and pepper
  5. Add tarragon and set to one side to cool

Beef

  1. Next sear the beef in very hot frying pan, seasoning with salt and pepper until a rich colour has formed then add the remaining butter and baste the foaming butter over beef for 3 to 4 minutes
  2. Remove from the pan and chill

To Assemble

  1. Roll out pastry to a oblong approximately 30cm square and 5mm thick, making sure the pastry will wrap around the meat and duxelle
  2. Next, trim and lay the pancakes onto the pastry, leaving a 10 cm pastry edge at top and bottom
  3. Next, spread a thin layer of duxelle over the pancakes
  4. Position the beef two thirds of the way up the duxelle
  5. Brush the edges of pastry with egg wash
  6. Taking care not to tear the pastry start at the point nearest to you and fold the parcel over encasing the entire filling
  7. Gently seal the folded edge furthest away from you using the outer side of your small finger
  8. Next gently indent into the sealed edge a table fork creating a secure seal
  9. Trim the excess pastry away 10mm from fold
  10. Carefully score the pastry top with a sharp knife, making sure you don't go through the pastry and expose the filling
  11. Brush with egg wash and place onto a baking tray lined with parchment paper
  12. Bake in a pre-heated oven, 185ºc fan on for approximately 30 minutes, the pastry should be golden brown and brittle
  13. The core temperature of the beef should be 54ºc after resting for 10 minutes so suggest removing from the oven when you get to 50ºc for a beautiful and pink beef wellington