Beef Wellington

Duxcelle

1. Finely chop the mushrooms and sweat off in butter with the garlic until the moisture cooks out of the mushrooms. Add the chopped parsley and season with salt and pepper. Allow to cool to room temperature before adding the truffle oil.

Crepe

1. To make the crepe batter, simply combine the eggs, flour & milk in a food processor and blitz until smooth.
2. Add the melted butter and cognac and blitz again.
3. Allow the batter to rest for one hour.
4. Pour the batter into a non-stick roasting tray to make a rectangle crepe large enough to wrap the fillet. Cook over medium heat till the crepe cooks.

Beef Wellington

1. Season the fillet with finely chopped thyme, salt and pepper and allow to rest for 30 min for the flavours to infuse. Then seal the fillet in a hot pan on all sides until golden brown. Remove and allow to cool.
2. To roll out the puff pastry, place the pastry sheets between two sheets of baking paper lightly dusted with flour and roll into a rectangle about 75 mm thick, and roughly 3cm wider and 2 1/2 times as long as the fillet.
3. Remove the top sheet off the baking paper and dust off any excess flour. Cover 1/2 the rectangle with the mushroom mixture. Smear the fillet with an even coating of English mustard. Then roll the fillet tightly in the crepe and place it at the end off the pastry on top of the mushroom mix.
4. Roll the pastry away from yourself, pulling back firmly so that the pastry is firm around the beef. Roll carefully so the mushrooms and pastry completely wraps the beef leaving 3cm of the pastry free. Egg wash this part and press together so that it sticks.
5. Trim the pastry edges. Make sure that the seam is at the bottom. Transfer to a baking tray with baking paper.
6. Egg wash the top and rest for 30 mins before baking.
7. Cook in a preheated oven at 180 degrees C for about 45 minutes. Use a meat thermometer to check the temperature of the fillet inside. It should be around 50 degrees for medium – medium rare. Allow the Beef wellington to rest for 10-15 minutes before carving.