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.


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

For the purple sprouting broccoli

For the jus