Beef Wellington with Mashed Potatoes, Steamed Carrots and Madeira Sauce

Beef Wellington

• ½ oz dried porcini mushrooms
• 4 ½ oz boiling water
• 1 tbsp vegetable oil, to fry
• 17 ½ - 24 oz beef tenderloin
• ½ - 1 tsp salt, plus extra to season, to taste
• 10 ½ oz fresh button mushrooms, quartered
• 2 shallots, halved
• 2 oz unsalted butter, diced
• 3 - 4 sprigs fresh thyme, leaves only
• 4 oz Madeira wine, dry or sweet
• 1 tsp ground black pepper
• 13 oz puff pastry (see Tip)

Assembly

• 1 large egg, whisked

Carrots, Mashed Potatoes and Gravy

• 17 ½ oz water
• 21 oz carrots, thinly sliced
• 12 oz whole milk
• 35 oz potatoes, peeled, sliced (¼ in.)
• 1 tsp salt, plus extra to taste
• 1 ½ oz Madeira wine, dry or sweet
• ground black pepper, to taste
• 1 oz unsalted butter, diced