Thank you for registering your product with Russell Hobbs.
Enjoy your extended warranty. You will receive an email confirming your registration shortly, please retain this email as proof of your extended warranty. You can also now print or save your registration confirmation below.
In order to ensure our websites, mobile sites and mobile applications are easy to use and up-to-date, we use the web analytics service Google Analytics to understand how visitors use our sites. This allows us to see, for example, which content on our website is the most popular and also to ensure that our content is constantly updated and improved. The information that we collect is anonymous and used for statistical purposes only. These cookies are also used to create profiles or personalize content, e.g. advertisement based on your interests.
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.
Completed steps (click to remove last step)
Subscribe to our newsletter and receive online exclusive offers