Beef Wellington with Périgord Truffle Jus

Beef Wellington with Périgord Truffle Jus

Beef Wellington, made from scratch, with every step thought through. The best Wellington you can get from your freezer — 30 minutes in a hot oven and it's ready.

The beef: aged Galician fillet, hand-trimmed, salted and held at a precise low temperature until food-safe, then seared hard for colour.

The duxelles: chestnut, porcini and morel mushrooms with Périgord truffle paste, cooked down slowly until rich and concentrated.

The pancake: a mixed herb pancake wrapped around the duxelles, locking in the flavour and keeping the pastry crisp.

The pastry: my own handmade all-butter puff pastry with a lattice top, giving you crisp, buttery layers.

The jus: a 50g sachet of my 18-hour Madeira & Périgord truffle beef jus. Beef trimmings caramelised with shallots and mushrooms, deglazed with Madeira, built up with two separate red wine reductions, a bottle at a time. Topped up with my homemade 16-hour beef stock and simmered gently, then passed, reduced and finished with Périgord truffle paste, truffle oil, butter and a good red wine vinegar. A rich, Michelin-style jus.

It comes frozen, and it's meant to. The beef is already cooked to temperature before it reaches your freezer, so there's no guesswork, no probe, no checking. Straight from frozen into a hot oven for 30 minutes and it's the same every time: pink in the middle, pastry deep gold and crisp. Warm the jus while it rests.

Weight: 300g Wellington + 50g truffle jus

Serving suggestion: my Pomme Purée.