Beef wellington, asparagus and roasted new potatoes
Barbora Stiess, the culinary guru behind The Devilled Egg Kitchen Academy in Bristol, rustles up a jubilee menu fit for a Queen
- Preheat the oven for 200°C.
- For the sauce: fry the onion and thyme until starting to colour.
- Throw the pancetta in and fry until it releases it’s oils and turns golden brown.
- Pour the wine over and reduce by two thirds.
- Pour in the stock and reduce until syrupy, season.
- For the mushrooms- chop really finely.
- Heat up the butter in a pan and throw the mushrooms in as soon as you see foam and season with salt.
- Fry until golden brown and leave in a bowl to cool.
- For the potatoes: parboil in a seasoned water, take out of water and pop into the preheated oven.
- To assemble the beef wellington: cut the pastry to fit the fillet, with enough overlap to wrap the beef.
- Place the beef on a chopping board and top with the mushroom mix.
- Slice the pate and place on top of the mushrooms.
- Move the beef on top of the puff pastry and wrap.
- Glaze with the egg wash (beaten egg with a pinch of salt).
- Place into the oven immediately and bake for 20-25 minutes for medium-rare beef, 30 minutes for medium. Allow to stand for 10 minutes before serving in thick slices.
- Pan fry the asparagus in a little olive oil and serve alongside the beef.
The rest of the menu:
Prawn cocktailJubilee pannacotta
Gluten free jubilee cupcakes