![]() Place the sliced potatoes in a bowl and pour over the cream and season with salt and freshly ground black pepper. Rub the inside of a deep baking dish or casserole with the raw garlic. Meanwhile for the potato dauphinoise, preheat the oven to 150C/300F/Gas 2. Set aside in the fridge until completely cold, about half an hour. Place the wrapped fillet onto a sheet of clingfilm and wrap up tightly into a cylinder. The crêpes should cover the meat on all sides, but trim off any excess. Lightly pat the fillet with kitchen paper to remove any excess moisture, before placing the meat on top of the duxelle.Ĭarefully roll the side closest to you over the meat encasing it within the crêpes and mushrooms. Spread the mushroom duxelle over the crêpes. Place the crêpes onto the work surface, one layer thick, but overlapping - you need to create an area about twice the thickness of the fillet, and about 2.5cm/1in longer at each end. Use this to make the Madeira and port reduction later.) Once the oil is smoking, add the beef and fry on all sides until it is a lovely caramel-brown colour. Season the fillet all over with salt and pepper. Stir in the cream and cook for a further two minutes, then remove from the heat and leave to cool.įor the Wellington, heat the oil in a frying pan over a high heat. Reduce the heat a little and continue stirring and cooking for about ten minutes until the mushrooms are softened and their liquid has evaporated. Once hot, add the chopped shallots and fry, stirring all the time, for two minutes. For the mushroom duxelle, heat the butter and vegetable oil in a frying pan.
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