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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.


  • 600g button mushrooms, roughly chopped

  • Sea salt and freshly ground black pepper

  • Olive oil

  • 6 x 150g – 200g prime Eye Fillet Beef

  • 4 tbsp hot English mustard or wholegrain

  • 18 slices of Prosciutto

  • 6 sheets of Puff Pastry

  • Flour, to dust

  • 2 free range egg yolks, beaten

  • 8 large King Edward or Desiree potatoes – Cut in quarters

  • 3 tbsp duck fat

  • 500g Spinach

  • Herbs and butter to taste

  • Duck Fat Roast Potatoes

  • 8 Large King Edward or Desiree potatoes – Cut in quarters

  • 3 tbsp duck fat

  • Dried herbs

  • Salt & Pepper


  • 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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