Made in Shropshire: Battlefields Beef Wellington with Stout Gravy
I absolutely love using local food to create delicious meals. This recipe uses a wonderful fillet of beef from Battlefield 1403, and Hobson's Stout. The recipe is taken from Made in Shropshire, a beautiful book full of delicious recipes using the very best local produce from all over Shropshire.
Battlefields Beef Wellington with Stout Gravy
For the pancakes:
- 2 large eggs
- 110g plain flour, sifted
- Pinch of salt
- 275ml milk
- 30g butter
For the mushroom filling:
- 200g chestnut mushrooms, finely chopped
- 2 shallots, finely diced
- 1 clove garlic, finely diced
- 40g butter
- 1 tablespoon rapeseed oil
- 1 large sprig thyme leaves, chopped
- For the Wellington
- 650g beef fillet
- A little rapeseed oil
- 75g Battlefields chicken pâté
- 500g puff pastry
- 1 egg yolk, beaten
For the gravy:
- 2 tablespoons butter
- 1 heaped teaspoon flour
- 300ml stout (we used Hobsons)
- 300ml stock
- 150ml red wine vinegar
- ½ teaspoon mixed spice
- 1 teaspoon thyme leaves, finely chopped
- Salt and pepper
1. First make the pancakes by whisking the eggs, flour and salt, then whisk in the milk to give a batter consistency. Heat a large frying pan and use it to melt 30g butter, add 1 tablespoon of the melted butter to the batter and whisk. Save the rest of the melted butter to oil the pan between pancakes. Ladle the batter into the hot pan, just enough to thinly coat the surface. Cook until golden then flip and cook the other side. Place onto greaseproof paper and repeat until all the batter is used, using greaseproof paper layers to stack the pancakes.
2. Preheat the oven to 200°C (180°C fan). Brush the beef fillet with a little oil and season with a little salt and pepper. Sear the fillet off quickly in a the hot frying pan, make sure each surface is seared, even the ends. Set the fillet aside to cool slightly.
3. Heat a tablespoon of oil in a pan with 40g of butter, over a medium heat. Add the diced shallots and garlic, and fry gently for about 10 mins to soften. Add the mushrooms and fry, until they go a little dry. Add the chopped thyme leaves, stir and set aside to cool.
4. To assemble, roll out the pastry on a floured surface, to about the thickness of a pound coin. Lay the pancakes evenly over the pastry, then spread the pâté evenly over the pancakes. Spoon over the mushrooms, and place the beef fillet in the centre. Bring the pastry up around the fillet and form a neat parcel. Use the beaten egg yolk to seal the edges, flip onto a baking sheet with the sealed edge at the bottom, and brush the top with the rest of the egg. Score lightly with a knife. Cook for 20 mins for medium rare, a little longer should you wish.
5. While the Wellington is in the oven, make the stout gravy. Melt the butter in the pan you used to cook the meat in. Sprinkle over the flour and stir well. Mix the stock, vinegar and stout together in a jug. Pour half of it into the pan and stir until thickened. Add the rest, let it come to the boil, stirring occasionally until it has thickened. Season with salt and pepper, and add a sprinkle of thyme.
Serve with seasonal veggies and a bottle of stout!
mouth-watering to share?