Beef Wellington with warm baby artichokes and a truffle vinaigrette

Ingredients

Fresh Meat

  • 800g of beef fillet, cleaned with sinew taken off

Oils & Vinegars

  • 1 tbsp of olive oil
  • oil
  • 100ml of olive oil
  • 50ml of white wine vinegar
  • 100ml of olive oil

Salad & Fresh Herbs

  • 1 tbsp of thyme leaves, chopped
  • 8 large spinach leaves
  • 1 sprig of thyme

Store Cupboard

  • 2 tbsp of Pommery mustard
  • salt
  • pepper
  • salt
  • pepper
  • 150g of plain flour
  • 400g of puff pastry
  • 1 egg yolk, beaten with 1 tbsp milk
  • 1l chicken stock
  • salt
  • salt
  • pepper
  • beef jus, or gravy

Fruit & Vegetables

  • 250g of button mushrooms, chopped
  • 4 shallots, chopped
  • 2 garlic cloves, chopped
  • 14 baby globe artichokes
  • 1 leek, roughly chopped
  • 1 shallot, roughly chopped
  • 1 bulb of garlic
  • 1/2 lemon, juiced
  • 2g of truffle, finely grated
  • 10 slices of truffle, finely shaved

Beverages

  • 100ml of Madeira
  • 350ml of white wine

Dairy

  • 4 tbsp of double cream
  • butter
  • 2 eggs
  • 140ml of milk
  • 100ml of cream

Spices & Dried Herbs

  • 1 tbsp of fennel seeds
  • 1 tbsp of white peppercorns

Speciality Ingredients

  • 0.5g of xanthan gum