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Individual Beef Wellingtons with Red Wine Jus

Individual Beef Wellingtons with Red Wine Jus
4.7 53 ratings
Prep. 40min
Total 2 h 10min
4 portions
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Ingredients

Mushroom Duxelle
  • fresh portobello mushrooms quartered
    225 g
  • dried porcini mushrooms soaked in boiling water for 15 minutes then drained and squeezed of excess water
    10 g
  • shallots halved
    50 g
  • unsalted butter diced
    30 g
  • garlic clove
    1
  • Madeira wine
    50 g
  • fresh thyme leaves
    2 sprigs
  • fine sea salt
    1 pinch
  • ground black pepper
    1 pinch
Beef Wellingtons
  • unsalted butter diced (2 cm), then frozen for 1 hour
    200 g
  • plain flour plus extra for dusting
    200 g
  • water cold
    90 g
  • fine sea salt
    ½ tsp
  • groundnut oil for searing and greasing
  • beef fillet steaks (180-200 g each, 3-4 cm thick)
    4
  • ground black pepper for seasoning
  • large eggs beaten
    2
Red Wine Jus
  • shallots halved
    50 g
  • garlic clove
    1
  • fresh thyme leaves
    1 sprig
  • salted butter diced
    50 g
  • port
    100 g
  • red wine
    150 g
  • liquid beef stock hot
    100 g
  • balsamic vinegar
    20 g
  • dark brown sugar
    35 g
  • fine sea salt or to taste
    1 pinch
  • ground black pepper or to taste
    1 pinch

Difficulty

advanced

Nutrition per 1 portion

Sodium 697.6 mg
Protein 80.3 g
Calories 6847.6 kJ / 1636.6 kcal
Fat 109.9 g
Fibre 3.3 g
Saturated Fat 57 g
Carbohydrates 63.2 g

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