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http://www.lifestylefood.com.au/recipes/14368/individual-beef-wellingtons-with-roast-duck-fat-potatoes-and-wilted-spinach

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Individual Beef Wellingtons with Roast Duck Fat Potatoes and Wilted Spinach

Try Karen's Individual Beef Wellingtons with Roast Duck Fat Potatoes and Wilted Spinach from Week 4 of COME DINE WITH ME AUSTRALIA series 2.

Ingredients

  • Duck Fat Roast Potatoes

Method

  • 1.

    Heat the oven to 200ºC

  • 2.

    Place mushrooms into a pan, season with salt and pepper, and cook over a high heat for about 10 mins or until the mushrooms have reduced by about half in size, then spread out on a plate to cool

  • 3.

    Heat in a frying pan and add a little olive oil

  • 4.

    Season and oil the beef and sear in the hot pan for 30 secs only on each side

  • 5.

    Remove the Beef from the pan and leave to cool, then brush all over with mustard

  • 6.

    Lay a sheet of cling film on a work surface and arrange the prosciutto slices on it, in slightly overlapping rows

  • 7.

    With the back of a fork, spread the mushroom mixture over the prosciutto, and then place the seared beef fillet in the middle

  • 8.

    Keeping a tight hold of the cling film from the edge, neatly roll the prosciutto and mushrooms around the Beef to form a tight barrel shape. Twist the ends of the cling film to secure

  • 9.

    Chill for 15-20 mins. This will allow the beef to set and keep its shape

  • 10.

    Place the puff pastry on a floured surface and roll to a thin layer

  • 11.

    Remove the cling film from the beef, and then lay in the centre of pastry

  • 12.

    Brush the surrounding pastry with egg yolk

  • 13.

    Fold the ends over, and then wrap the pastry around the beef, cutting off any excess

  • 14.

    Turn over, so the seam is underneath, and place on a baking sheet. Repeat with each piece of Beef

  • 15.

    Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest

  • 16.

    If preparing longer ahead of cooking then place all under a damp cloth so pastry doesn’t dry out

  • 17.

    Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk

  • 18.

    Bake for 12-15 minutes, then lower the oven setting to 180ºC and cook for another 10mins for medium or longer/shorter depending on how you want each fillet cooked. Make sure pastry is golden brown

  • 19.

    Allow to rest for 10-15 mins before slicing and serving with the accompaniments

  • 20.

    Slice in half to serve

  • Duck Fat Roast Potatoes:

  • 1.

    Preheat the oven to 200C

  • 2.

    Place potatoes into a saucepan with plenty of cold salted water, bring to the boil and allow to simmer for about 10 minutes

  • 3.

    Drain the potatoes. Press with a dry towel to remove as much water as possible

  • 4.

    Place potatoes in fry pan with melted duck fat and coat all potatoes

  • 5.

    Place potatoes on a tray and sprinkle salt and pepper and your choice of dried herbs

  • 6.

    Roast in the oven until golden and crunchy

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Individual Beef Wellingtons with Roast Duck Fat Potatoes and Wilted Spinach.

 
 

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