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https://www.lifestylefood.com.au/recipes/14354/beef-wellington-with-red-wine-jus-sesame-asparagus-and-honey-carrots

LifestyleFOOD.com.au

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.

Ingredients

  • 1.6 Kg Eye Fillet, trimmed of sinew.

  • 500gms Mushrooms

  • 1 cup baby spinach leaves

  • 1 tbls English Mustard

  • 1 tbls Dijon Muustard

  • 10 Thin slices Prosciutto

  • 1 pkt Pampas Frozen Pastry

  • 1 egg separated

  • Freshly ground black pepper

  • Red Wine Jus

  • 2 cups red wine

  • Knob of butter

  • 1 Carrot roughly chopped

  • 1 Onion roughly chopped

  • Few springs of time , eaves picked

  • 2 tbls chilled butter

  • Honeyed Baby Carrots

  • 10 Baby Carrots

  • 2 tbls Honey

  • 1 tbls Butter

  • Sesame Asparagus

  • 15 sticks fresh asparagus

  • 2 tsp toasted sesame seeds

  • Few drops sesame oil

  • Splash Olive Oil

Method

  • 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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