Individual Beef Wellingtons with Red Wine Jus

Individual Beef Wellingtons with Red Wine Jus

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Prep. 50min

Total 3 h 20min

6 portions

Ingredients

Mushroom Duxelle

fresh portobello mushrooms quartered
340 g
dried porcini mushrooms soaked in boiling water for 15 minutes then drained and squeezed of excess water
15 g
shallots halved
75 g
unsalted butter diced
45 g
garlic cloves
2
Madeira wine
75 g
fresh thyme leaves
3 sprigs
fine sea salt
2 pinches
ground black pepper
2 pinches

Beef Wellingtons

unsalted butter diced (2 cm), then frozen for 1 hour
300 g
plain flour plus extra for dusting
200 g
water cold
135 g
fine sea salt
1 tsp
groundnut oil for searing and greasing
beef fillet steaks (180-200 g each, 3-4 cm thick)
6
ground black pepper for seasoning
large eggs beaten
2

Red Wine Jus

shallots halved
75 g
garlic cloves
2
fresh thyme leaves
2 sprigs
salted butter diced
75 g
port
150 g
red wine
225 g
liquid beef stock hot
150 g
balsamic vinegar
30 g
dark brown sugar
55 g
fine sea salt or to taste
2 pinches
ground black pepper or to taste
2 pinches

Difficulty

advanced

Nutrition per 1 portion

Sodium 804.7 mg

Protein 78.9 g

Calories 6788 kJ / 1622.4 kcal

Fat 108.7 g

Fiber 3.4 g

Saturated fat 56.7 g

Carbohydrates 63.7 g

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