Fillet of beef wellington with parsley root purée mini fondants, sautéed kale and rosemary jus
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
SITES
© 2023