Beouf Wellington

Ingredients

1 kg/2lb 4 oz middle cut beef fillet, trimmed
¼ bunch of thyme, finely chopped
sea salt and freshly ground black pepper
55g/2oz butter
1 clove of garlic, finely chopped
500g/1lb 2oz flat field mushrooms, finely chopped
a few drops of truffle oil
1 tbsp finely chopped parsley
English mustard, to taste
500g/1lb 2oz block puff pastry
1 egg, lightly beaten, to seal the pastry
melted butter, to glaze

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Season the beef with the thyme, sea salt and pepper and rest for 30 minutes.
3. Heat a pan and sear each side of the beef until golden brown.
4. Allow to cool to room temperature.
5. For the Duxelle, sweat the butter, garlic and mushrooms in a pan over a low heat until all the moisture evaporates.
6. Add the truffle oil and parsley, and season to taste.
7. Remove from the heat and allow to cool to room temperature.
8. Smear the beef with an even coating of English mustard.
9. Lightly dust a sheet of baking paper with flour.
10. Roll the pastry so it is a little wider than the beef, and the beef can be completely rolled in pastry.
11. Place the pastry so the longest half is facing you.
12. Spread the Duxelle mixture evenly over the half of the pastry closest to you.
13. Place the beef on top of the mushroom mix.
14. Roll the beef up in the pastry, leaving a slight overlap of 3cm/1¼in. Brush this with beaten egg and seal.
15. Trim the ends of the pastry so they are flush with the beef.
16. Cut a sheet of baking paper to the size of the beef Wellington.
17. Place the beef Wellington on the paper, lightly brush the top with melted butter and refrigerate for 30 minutes.
18. Put the beef Wellington in the oven and cook for 25 minutes or until dark golden in colour.
19. Serve.

Wild mushroom+ mascarpone quiche

Ingredients

1. 1 tbsp extra-virgin olive oil
2. 45g butter
3. 1 large red onion, very thinly sliced
4. Large pinch of caster sugar
5. 500g mixed wild and chestnut mushrooms, trimmed and thinly sliced
6. 25g mascarpone
7. 100ml double cream
8. 2 large eggs, beaten
9. 50g parmesan cheese, finely grated
10. 1 tbsp chopped fresh tarragon
11. 2 tbsp chopped fresh flat leaf parsley

For the pastry case

1. 225g plain flour, plus extra for dusting
2. 65g chilled butter, cut into pieces, plus extra for greasing
3. 65g chilled lard, cut into pieces
4. 40g parmesan cheese, finely grated

Method

1. 1. For the pastry, sift the flour and a pinch of salt into a food processor. Add the butter and lard and whizz until it resembles fine breadcrumbs. Stir in the cheese, then 2 tablespoons cold water and mix until the pastry comes together into a ball.
2. 2. Turn out onto a lightly floured surface and knead briefly until smooth. Lightly grease a 23cm round x 4cm deep loose-bottomed flan tin. Thinly roll out the pastry on the floured surface and use to line the flan tin. Chill for 20 minutes.
3. 3. Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry with baking paper and beans and bake for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes, until the pastry is pale-golden.
4. 4. Meanwhile, heat the oil and 15g butter in a large frying pan over a medium heat. Add the onion, sugar and some seasoning and cook for 10 minutes, stirring, until soft and lightly caramelised. Tip into a large bowl.
5. 5. Melt another 15g butter in the pan, add half the mushrooms and cook over a high heat for 2-3 minutes, until softened and excess moisture has evaporated. Season and tip into the bowl with the onion. Repeat with the remaining butter and mushrooms. Set aside to cool slightly.
6. 6. In a bowl, mix the mascarpone with the cream until smooth, then mix in the eggs and half of the grated cheese. Stir into the mushroom and onion mixture with the tarragon, parsley and some seasoning.
7. 7. Spoon the mixture into the pastry case and scatter with the remaining cheese. Bake for 25-30 minutes, until lightly golden.