Michel Roux's Beef Wellington with Peppercorn SauceTypical weight 1.1kg

Oven cook (From Chilled)

Prep/ cooking time: 55 minutes ……You will need an egg ……Preheat the oven to 220°C/200°C fan, with a baking sheet inside to heat up. Remove the beef Wellington from the fridge 10 minutes before cooking. Remove the outer packaging from the beef Wellington and use the paper liner to lift the Wellington from the bamboo dish onto the preheated baking tray. Whisk an egg in a small bowl and brush generously over the pastry. Cook in the centre of the oven for 45 minutes. Remove the Wellington from the oven and allow to rest for 10 minutes. Empty the peppercorn sauce into a small saucepan and bring to a simmer on a medium heat, stirring occasionally. Once evenly bubbling, reduce the heat to low and simmer for 1 minute, ensuring it doesnt come to a boil. Allow the sauce to stand for 2 minutes before pouring into a gravy boat or jug before serving. Slide the Wellington off the paper onto a board. Using a serrated carving knife, slice 1.5cm from each end of the Wellington. Slice the remaining into four pieces and season with sea salt. Top tip - use your knife to gently score the pastry before you slice through, to ensure you get four even pieces. If you prefer your beef well-done, lay the slices on the baking tray and pop back in the oven for a further 2 minutes. Check food is piping hot. Do not reheat once cooled. All cooking appliances vary. This is a guide only.