Home > Rosemary's recipes > This Morning recipes > Beef Wellington and Wild Mushrooms with Port and Red Wine Sauce and Savoy Cabbage with Bacon and Parsnip

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Ingredients for beef wellington:

For the beef wellington

  • 900g Puff pastry
  • 900g fillet of beef - middle (to cut, lengthways, into two)
  • 60g unsalted butter
  • 1 whole eggs
  • 1 egg yolk
Ingredients:

 For the stuffing

  • 2 shallots chopped finely
  • 200g wild mushrooms
  • 250g button mushrooms
  • 2 garlic cloves
  • 1 dessertspoon thyme leaves
  • 60g butter
  • 50g breadcrumbs
  • Seasoning
Ingredients for port and wine

For the port and red wine sauce

  • 1 tablespoon wine vinegar
  • 2 tablespoons of red currant jelly
  • 15g brown roux
  • 300ml veal stock (allow a little extra)
  • ½ bottle of red wine
  • Salt and pepper
  • 1 rasher of bacon finely chopped
  • 2 tablespoons shallots, finely chopped
  • 1 sprig thyme
  • 1 bay leaf
  • 1 tablespoon butter
  • 4 tablespoons port
  • 30g butter
Ingredients for savoy cabbage

Savoy Cabbage with Bacon and Parsnip

  •          1 large savoy cabbage
  •         6 rashers of bacon, sliced
  •         2 parsnips, finely diced
  •         80g butter
  •         olive oil
  •         salt and pepper
 
 
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