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