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With juicy, pink beef coated in crisp golden pastry there are few things as inviting as a freshly baked beef Wellington. In Andy McLeish's superb Wellington recipe the beef is first coated in a mushrooms duxelle before wrapping and served alongside a warm salad of truffle and artichoke, with these rich, earthy flavours adding a whole new flavour dimension to this classic British centrepiece.
Beef Wellington with warm baby artichokes and a truffle vinaigrette