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BEEF

WELLINGTON

with duchess potato

& red wine jus

Ingredients

  • 500g eye fillet (trimmed)

  • 1 tbsp Dijon mustard

  • 1 cube of butter (1Tbsp)

  • 6 slices of prosciutto

  • 1 sheet of puff pastry

  • 1 egg (yolk)

The Mushroom Duxelles

  • 2 Tbsp olive oil

  • 150g mushrooms (chopped)

  • 1 clove of garlic

  • 1 tsp thyme

  • Salt and pepper

Mushroom Duxelles: Combine mushroom, garlic, thyme and olive oil. Season and blend well. Add mushroom into hot pan. Stirring frequently, cook until all moisture has evaporated. Remove from heat and allow to cool.

   

Place eye fillet (trimmed) on plate, add salt and pepper seasoning.

Heat frypan to medium heat and drizzle with olive oil. Sear eyefillet for a couple of minutes each side, until caramelized, then put butter and thyme into pan. Spoon thyme and butter on top of steak to get creamy herbs flavours.

   

Then brush with Dijon mustard, and wrap into fridge and let it rest.

Assemble Beef Wellington.

Lay cling wrap on the bench. Place sliced prosciutto on top. Then spread mushroom duxelles over prosciutto. Season with pepper ( no salt, prosciutto is salty enough). Place beef over mushroom, using cling wrap to lift as you  roll the beef up tightly. Twist the ends to form a tight package. Chill in fridge 15mins.

Pre-heat oven to 200 degrees. As with previous layer, lay cling wrap on bench and place puff pastry on top. Unwrap the beef and place on top of the puff pastry. Lightly brush egg wash on edges of pastry. Roll pastry tightly and trim edge. Then lift and wrap in cling wrap as tightly as you can again. Refrigerate for 5 mins.

Take off cling wrap and brush roll with egg yolk. Using your knife, mark pastry for beautiful presentation. Sprinkle salt on top for a crusty pastry. Bake in oven for 20 mins, depending on how would you like your beef cooked. Remove from oven and allow to rest for 5-10 mins to let meat relax.

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