Makes 2 small Wellingtons, approx. 6 pieces
For the duxelle
- In a pan heat the oil, add the onion and sweat for 2-3 minutes, add the mushrooms and cook for 5-6 minutes, add the butter and cook for a further 10-12 minutes until they are soft and golden brown. Add the cream and bring to the boil, reduce by half and remove from the heat.
- Leave to cool and then blend slightly.
For the beef wellington
- Take the beef fillet and cut into 2 equally sized cylinder shaped pieces. Season and in a hot pan, quickly brown all the edges, remove from the pan and leave to rest.
- Cook the spinach for 15 seconds in boiling salted water, put straight into iced water. Leave for 1 minute then drain and dry on paper.
- To assemble the Wellingtons start by laying spinach leaves out to three times the size of the beef, wrap the beef in the spinach. Set aside.
- Lay 1 pancake down and spread with the duxelle, place the wrapped beef on top and roll the whole thing into a cylinder, trimming any excess pancake off. Refrigerate for 20- 30 minutes.
- Cut a piece of the puff pastry, large enough to fit the beef, place the beef on 1 edge and roll tightly over and press the 2 sides down. Trim any excess pastry off and refrigerate for a further 20 minutes.
- Pre heat an oven to 200C, remove the Wellingtons from the fridge and gently score the top with the back of a knife, whisk an egg yolk and brush the top of the Wellington.
- Cook for 12-15 minutes until the pastry is golden brown, leave to rest for 5- 10 minutes before carving into 12 equally sized pieces.
- Serve with gravy.