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Beef Wellington with purple broccoli and jus

The trick to a beautiful beef Wellington is to let the seared beef cool completely before wrapping it in pancakes and pastry.

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For the puff pastry

  • 250g/9oz plain flour
  • 250g/9oz very cold butter, cut into small cubes
  • ½ tsp salt
  • 125ml/4½floz ice-cold water
  • 2 free-range egg yolks, beaten, for egg wash

For the pancakes

For the duxelle and spinach

For the beef Wellington

  • 500g/1lb 2oz beef fillet, middle section
  • freshly ground black pepper
  • 200g/7oz chicken liver pâté

For the purple sprouting broccoli

For the jus