
Devices & Accessories
Individual Beef Wellingtons with Red Wine Jus
Prep. 40min
Total 2 h 10min
4 portions
Ingredients
Mushroom Duxelle
-
fresh portobello mushrooms quartered225 g
-
dried porcini mushrooms soaked in boiling water for 15 minutes then drained and squeezed of excess water10 g
-
shallots halved50 g
-
unsalted butter diced30 g
-
garlic clove1
-
Madeira wine50 g
-
fresh thyme leaves2 sprigs
-
fine sea salt1 pinch
-
ground black pepper1 pinch
Beef Wellingtons
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unsalted butter diced (2 cm), then frozen for 1 hour200 g
-
plain flour plus extra for dusting200 g
-
water cold90 g
-
fine sea salt½ 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 beaten2
Red Wine Jus
-
shallots halved50 g
-
garlic clove1
-
fresh thyme leaves1 sprig
-
salted butter diced50 g
-
port100 g
-
red wine150 g
-
liquid beef stock hot100 g
-
balsamic vinegar20 g
-
dark brown sugar35 g
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fine sea salt or to taste1 pinch
-
ground black pepper or to taste1 pinch
Nutrition per 1 portion
Calories
1636.6 kcal /
6847.6 kJ
Protein
80.3 g
Fat
109.9 g
Carbohydrates
63.2 g
Fibre
3.3 g
Saturated Fat
57 g
Sodium
697.6 mg
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