Beef Wellington

Rub the Beef with black Pepper and Salt. Pour a dash of Oil into a frying pan, knob off butter and springs of Rosemary and fry the beef on high heat on all sides for 5 minutes in total. Set the beef a side on a plate.

Peel Onions and Garlic, finely chopped with the Mushrooms and put in a frying pan with the butter and some oil. Make sure the mixture is not to wet.

Strip one string of Rosemary and cook till soft add the cleaned Livers and Worcestershire Sauce and add the Truffle Oil when cooked. Make sure the mixture is not to wet.

Combine the two mixtures in a blender and chop fine, season if needed and add Breadcrumbs to absorb the juices.

Preheat oven 210 Celsius

Spread the Blended Mixture on cling wrap to the length of the beef, cover with another peace of cling wrap and roll the mixture so it goes all around the beef (if beef is 10cm diameter it will be 32 cm long) remove the lop layer of cling wrap and roll the precooked beef in the filling, leave the cling wrap in place, set aside (in fridge)

Place the pastry on a cold flour dusted surface, make sure the pastry will cover and overlap the beef+ from the fridge. Make sure you secure the overlapping edges with egg wash and brush the egg wash all over, refrigerate.

For cooking: Place the Wellington on greaseproof paper, make sure that the juices can run away from the Wellington while cooking. Cook for 40 minutes in preheated oven, check make the pastry nice and brown crispy. Rest for 5 minutes after cooking, the edge s will be more cooked than the centre which might suit some guests.

Peel and chop Onions roughly and fry together with the Thyme Leaves on low heat for about 20 minutes stir in the Jam and simmer until shiny and dark, add the Madera (flame) stir in the Mustard and the Flour and gradually stir in the stock, till consistency, blend with a stick blender.