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Beef Wellington with Red Wine Jus, Sesame Asparagus & Honey Carrots

Try Deb's Beef Wellington with Red Wine Jus, Sesame Asparagus & Honey Baby Carrots from Week 3 of COME DINE WITH ME AUSTRALIA series 2.


  • Red Wine Jus

  • Honeyed Baby Carrots

  • Sesame Asparagus


  • 1.

    Tie eye fillet with kitchen string to help keep shape and season

  • 2.

    Seal fillet in hot fry pan on all sides

  • 3.

    Spread fillet all over with combined Dijon & English Mustards

  • 4.

    Process mushrooms in food processor until fine but not mush

  • 5.

    Dry fry Mushrooms with generous amount of freshly ground black pepper, add spinach & wilt

  • 6.

    Lay Prosciutto out over lapping on a large piece of cling wrap

  • 7.

    Spread spinach and mushrooms over prosciutto, remove string from fillet

  • 8.

    Place fillet across prosciutto and roll to encase fillet, roll up tightly in cling film

  • 9.

    Place in fridge for approx 20 minutes

  • 10.

    Brush pastry with egg white and then roll fillet in pastry, seal with egg white

  • 11.

    Keep fillet in refrigerator till ready to bake

  • 12.

    Before baking pre heat oven to 180 degrees and brush pastry with egg yolk

  • 13.

    Bake till pastry is golden brown, approx 30 mins

  • Red Wine Jus:

  • 1.

    Using the pan that fillet was sealed in, add the butter and melt

  • 2.

    Add vegetables and brown

  • 3.

    Deglaze pan with red wine

  • 4.

    Cook over high heat until reduced by half

  • 5.

    Strain sauce into pot and discard vegies

  • 6.

    Just before serving whisk in chilled butter, a small knob at a time and whisk over high heat until glossy

  • Honeyed Baby Carrots:

  • 1.

    Steam or Microwave carrots until tender

  • 2.

    Prior to serving toss in honey & butter

  • Sesame Asparagus:

  • 1.

    Microwave asparagus till just tender – refresh in iced water and drain

  • 2.

    Just before serving warm asparagus in pan with olive oil, toss in sesame oil and seeds

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Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Beef Wellington with Red Wine Jus, Sesame Asparagus & Honey Carrots.


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