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

Method

1. Preheat the oven for 200°C.
2. For the sauce: fry the onion and thyme until starting to colour.
3. Throw the pancetta in and fry until it releases it’s oils and turns golden brown.
4. Pour the wine over and reduce by two thirds.
5. Pour in the stock and reduce until syrupy, season.
6. For the mushrooms- chop really finely.
7. Heat up the butter in a pan and throw the mushrooms in as soon as you see foam and season with salt.
8. Fry until golden brown and leave in a bowl to cool.
9. For the potatoes: parboil in a seasoned water, take out of water and pop into the preheated oven.
10. To assemble the beef wellington: cut the pastry to fit the fillet, with enough overlap to wrap the beef.
11. Place the beef on a chopping board and top with the mushroom mix.
12. Slice the pate and place on top of the mushrooms.
13. Move the beef on top of the puff pastry and wrap.
14. Glaze with the egg wash (beaten egg with a pinch of salt).
15. 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.
16. Pan fry the asparagus in a little olive oil and serve alongside the beef.

The rest of the menu:

Prawn cocktailJubilee pannacotta
Jubilee cupcakes
Gluten free jubilee cupcakes