ANGUS PURE FILLET OF BEEF WELLINGTON WITH MUSHROOM DUXELLE, POTATO FONDANT, CARROT PUREE, GLAZED GREENS & PORCINI JUS

 

Recipe by Chetan Pangam
One80 Restaurant, Wellington

 

Serves 6-8

Beef Wellington
1 beef fillet, rolled and chilled
Dijon mustard
flaky puff pastry
1 whole egg
3 egg yolks
Fresh thyme to garnish

Mushroom Duxelle
700g mixed mushrooms
1 tbsp olive oil
Salt and Pepper

METHOD: Portion the fillet as required, and sear on all four sides and top and bottom.  Brush the Dijon mustard over the caramelised fillet and set aside in the fridge to chill.

Chop the mushrooms, then using the same pan fry in oil until dry, then allow to cool. Spread the mushroom duxelle over the fillet and wrap in puff pastry.  Apply the lattice pastry and brush the egg and yolk mix over the wrapped Beef Wellington. Decorate with the thyme and add a final seasoning.  Cook in the oven at 220°C for 15 minutes (a little longer depending on the oven), then allow to rest for 15 minutes.

TIPS TO PREVENT SOGGY PASTRY:

  • When cooking the mushroom duxelle, try and cook out as much moisture as possible.

  • You can create thin pancakes using, egg, flour and herbs to firstly wrap around the fillet and mushroom duxelle before wrapping in the puff pastry. This adds another layer or barrier within the Beef Wellington to prevent the pastry from going soggy.

  • Egg washing the inside of the pastry before wrapping your Beef Wellington adds another barrier around the meat.

  • When applying the lattice make sure the pastry is chilled.

  • Chill the Beef Wellington in the chiller for at least 1 hour after you wrap with pastry and egg wash. Remove from the fridge and allow it to come to room temperature for at least 30 mins before baking in the oven.

  • When the Beef Wellington is cooked, cut one end and rest on that end to allow the moisture to come out without making the pastry soggy.

To serve

Carrot Purée
5 carrots, chopped
1 onion, chopped
2 Tbsp honey
Salt and pepper
400ml cream
100ml milk

METHOD:  Sweat off the onion, add the carrots, honey, seasoning, cream and milk. Blend into a smooth purée, and season if needed.

Potato Fondant
8 Agria potatoes, peeled and shaped
200g butter, cold
2 sprigs of thyme
500ml chicken stock or vegetable stock
Salt and pepper

METHOD: Slice cold butter and lay on a cold heavy bottom pan or tray. Place the shaped potatoes on top and sprinkle with salt and pepper. Add sprigs of thyme and pour the chicken or vegetable stock over the potatoes to cover them. Place a sheet of baking paper on top to form a lid (a cartouche) and cook on low heat for 25-30 minutes. The liquid should all be absorbed and when done let the potatoes glaze in the butter that is left over in the pan.

Porcini Jus
500ml beef demi glaze stock
400ml red wine
2 star anise
1 cinnamon stick
2 cloves
2 bay leaves
10 peppercorns
½ white onion, chopped
2 Tbsp soaked and chopped dried Porcini Mushrooms

METHOD: Dry roast the whole spices and onion in a pan, add the red wine, reduce by a third, add demi glaze and bring to the boil for 2 minutes. Remove from the heat and add the mushrooms.

TIP: Freeze any leftover jus to use another time.

Greens
Broccolini
1 tsp butter
Salt and pepper
METHOD:  Toss blanched broccolini through butter, salt and pepper.

To Serve
Red mixed micro herbs
Truffle oil

METHOD: Drizzle a little truffle oil and your favourite micro herbs or chevril.

 
 
 
Lisa MoloneyChetan Pangam;