Individual Beef Wellingtons with Red Wine Jus

Mushroom Duxelle

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

Beef Wellingtons

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

Red Wine Jus

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