Beef Wellington

Ingredient
1 kilo Fillet Welsh Black Beef
300g Button Mushrooms
4 Shallots
2 cloves Garlic, chopped
½ pint Pancake Mix – 150g plain flour, 2 Eggs, 100ml milk, salt and pepper)
200g Large leaf spinach, blanch and refreshed
500g Puff pastry
4 Egg Yolks
100g Butter
Olive oil

Method
1. In a hot pan, add a film of oil.
2. Season the fillet and seal in the pan, colour all sides, which will take approx 8-10mins. Remove from the pan.
3. Add the mushrooms to this pan, sauté until golden brown, remove and chop finely.
4. Add shallots and chopped garlic to the pan. Cook until soft, add mushrooms again and cook quickly to reduce moisture.
5. Season with salt and pepper and leave to one side.

6. To make crepe mix, combine everything together and whisk until there are no lumps. Make thin crepes in a pan. Colour on both sides and place on a cooling rack. Repeat until all mixture is used.

7. Roll the beef in the mushrooms and then wrap with spinach. Wrap in cling-film, tie at both ends and leave to rest in fridge.
8. Roll out puff pastry, and top with crepes.

9. Remove beef from cling-film and place on one side of the pastry, and roll.
10.Seal all sides with egg yolk and egg wash the outside.
11.Place in pre-heated oven at 180 degrees C/Gas 4 for 16 minutes.
12.Remove and leave to rest