Beef Wellington with Mashed Potatoes, Steamed Carrots and Madeira Sauce

Beef Wellington

• 10 g dried porcini mushrooms
• 150 g boiling water
• 1 Tbsp vegetable oil
• 500 - 700 g beef fillet
• ½ - 1 tsp fine sea salt, plus extra to taste
• 300 g fresh button mushrooms, quartered
• 2 shallots, halved
• 50 g unsalted butter, diced
• 3 - 4 sprigs fresh thyme, leaves only
• 120 g Madeira wine, dry or sweet
• 1 tsp ground black pepper
• 360 g puff pastry, ready-made (see tip)

Assembly

• 1 egg, beaten

Carrots, Mash and Gravy

• 500 g water
• 600 g carrots, sliced (5 mm)
• 350 g milk
• 1000 g potatoes, peeled, sliced (5 mm)
• 1 tsp fine sea salt, plus extra to taste
• 50 g Madeira wine, dry or sweet
• ground black pepper, to taste
• 25 g unsalted butter, diced