Fillet of beef wellington with parsley root purée mini fondants, sautéed kale and rosemary jus
by Graham Campbell

Ingredients

Fresh Meat

  • 800g of beef fillet

Oils & Vinegars

  • vegetable oil
  • vegetable oil
  • 50ml of red wine vinegar

Store Cupboard

  • salt
  • 80g of flour
  • 2 eggs
  • 1 sheet of puff pastry
  • 20g of Dijon mustard
  • 650ml of beef stock
  • salt
  • salt
  • salt

Dairy

  • 210ml of milk
  • 40g of butter
  • 100g of butter
  • 150ml of cream
  • 150ml of milk
  • 1 knob of butter

Fruit & Vegetables

  • 200g of mushrooms, finely chopped
  • 2 shallots, finely diced
  • 1 garlic clove, minced
  • 12 new potatoes
  • 300g of parsley root
  • 100g of kale

Beverages

  • 50ml of white wine
  • 100ml of red wine
  • 100ml of port
  • 100ml of Madeira

Salad & Fresh Herbs

  • 1 bunch of chives, chopped
  • 3 sprigs of fresh rosemary
  • 1 sprig of fresh rosemary