Fillet of beef wellington with parsley root purée mini fondants, sautéed kale and rosemary jus
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Ingredients
Fresh Meat
Oils & Vinegars
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vegetable oil
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50ml of red wine vinegar
Store Cupboard
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80g of flour
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1 sheet of puff pastry
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650ml of beef stock
Dairy
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360ml of milk
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141g of butter
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150ml of cream
Fruit & Vegetables
Beverages
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50ml of white wine
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100ml of Madeira