Beef Wellington with port gravy recipe (2024)

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Directions

• 1. Step1For the wellington, pat fillet dry with kitchen paper. Heat oil in a large frying pan over high heat and fry beef for 8-10min, turning regularly, until browned all over (including ends). Cool on wire rack set over a baking tray.
  2. Step2Melt butter in the same pan, add garlic and cook 30sec. Add half the spinach; season with salt, pepper and nutmeg; cook until slightly wilted. Add remaining spinach and cook, stirring, until completely wilted. Drain in a colander in the sink. When cool enough to handle squeeze out all excess moisture with your hands, then dry thoroughly on kitchen paper.
  3. Step3Lay 2 large overlapping sheets of clingfilm on a work surface. Arrange slices of Parma ham slightly overlapping in the centre, in a rectangle large enough to completely cover the beef (including ends). Top with spinach, leaving a 2.5cm (1in) border. Brush fillet with porcini paste and place in the centre of the spinach. Using the clingfilm to help, wrap ham and spinach around the fillet, then roll up into a clingfilm-wrapped log, twisting ends tightly to secure. Chill for at least 30min (up to 6hr).
  4. Step4Line a baking tray with baking parchment. Lightly flour a work surface and roll out pastry to a rectangle large enough to completely enclose the beef. Cut a 2.5cm (1in) strip from one edge and set aside. Reroll pastry sheet to its original size and brush all over with egg. Unwrap beef and place in centre of pastry. Fold the short edges of pastry in, then wrap up. Put seam-side down on prepared tray, brush all over with egg. Stamp or cut out small stars from reserved pastry, stick on top and glaze with egg. Chill for at least 30min (up to 24hr).
  5. Step5Preheat oven to 220°C (200°C fan) mark 7. Heat a sturdy baking tray in oven for 10min. Brush wellington all over with more beaten egg and sprinkle with poppy seeds, if using. Lift on to preheated baking sheet (still on its parchment). Cook for 10min. Reduce oven temperature to 200°C (180°C fan) mark 6 and cook 35-40min (for medium), until pastry is a deep golden brown (if you have a meat thermometer, it should read 60°C when inserted into centre of the fillet).
  6. Step6Meanwhile make the gravy. Heat oil, pancetta and shallot in a pan over medium heat and cook, stirring occasionally, until pancetta is golden and shallots are tender. Stir in flour and cook for 1min. Gradually add port, whisking to avoid lumps, then whisk in stock. Increase heat to high and bubble vigorously for 5min until thickened. Whisk in jelly and check seasoning. Set aside.
  7. Step7Remove wellington from oven and leave to rest for 10min. Transfer to a serving plate or board and serve with the gravy, reheated if needed.