Individual Beef Wellingtons with Red Wine Jus
TM5 TM6

Individual Beef Wellingtons with Red Wine Jus

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 only
  • 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, plus extra for seasoning
  • groundnut oil, for searing, plus extra for 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 only
  • 50 g salted butter, diced
  • 100 g port,
  • 150 g red wine
  • 100 g 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
4024 kJ / 967 kcal
Protein
49 g
Carbohydrates
34.8 g
Fat
66 g

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