Name: Beef Wellington with Port Gravy
Cook time: 2 h
Yield: 6
Ingredients: FOR THE WELLINGTON; 750-800g centre-cut beef fillet; 1tbsp olive oil, plus extra to grease; 25g butter; 2 garlic cloves, crushed; 450g baby leaf spinach, any woody stalks removed; Freshly grated nutmeg, to taste; 8 Parma ham slices; 2tbsp porcini & truffle paste, we used Waitrose Cooks’ Ingredients (see GH tip); Plain flour, to dust; 500g block puff pastry; 1 medium egg, beaten; Poppy seeds, optional, to garnish; FOR THE PORT GRAVY; 1tsp olive oil; 5g pancetta lardons; 1 echalion shallot, finely chopped; 3tbsp plain flour; 200ml ruby port; 500ml beef stock; 1tbsp redcurrant jelly

VMG Recipes