Beef Wellington with Root Vegetables and pistachio puree
Yields 6 portions
Creation Estate Pinot Noir
800g Beef Fillet
400g Puff Pastry
90gLonza/Parma ham slices
15 ml oil
Sprig of thyme
1 bottle Creation Estate Pinot Noir
Onion peel from duxelles
1 carrot, Chopped
1 whole egg
1 egg yolk
Trim and season beef fillet. Heat a thick base skillet over high heat, add oil to the hot skillet and sear off the beef fillet.
Add the thyme and butter.
When the butter is melted, bast the beef fill with butter and thyme on each side.
Place on a cooling rack to cool and drop off any access juices (save for jus).
In the hot skillet add the onion peel and chopped carrot and stir around for about a minute.
Add a cup of wine to de-glaze the pa.
Add the rest of the wine as it reduces and add water if needed every now and then. Cook for about an hour before straining.
There should be about 200ml of liquid when you strain it. Season to taste.
Cover a work surface with cling wrap, arrange the Parma ham flat on the cling wrap to be able to cover the Beef fillet.
Add duxelle on the ham and spread it out evenly pressing it down a bit until flat.
Place the beef fillet on the one side on top of the duxelle and roll up in the plastic wrap and tie it at the ends when rolled tight, place in fridge for about 2-3 hours.
Roll out the puff pastry to size and egg wash the sheet to make it sticky to cling to the fillet roll.
Take the plastic wrap off the beef carefully and place the fillet roll onto the pastry and roll tight. Roll in plastic wrap again and place in fridge for 1 hour to firm up the pastry.
Preheat oven to 180 C.
Unwrap the wellington and place on a greased baking sheet.
Egg wash the pastry and set aside.
Bake for 20 minutes.
Rest for 10 minutes, slice and serve.
60g Onion, chopped (keep peel for jus)
250g Button Mushroom, chopped
5g Dried Shimeji (ground)
5g Dried Shitake (ground)
2g Fresh Thyme
10 ml olive oil
Salt to taste
In a large pan, sauté onion until glossy and soft in olive oil and add mushrooms.
Cook until most of the moisture of the mushrooms has evaporated, stirring occasionally.
When still hot add the mushrooms to a bar blender and blend until smooth, add the thyme, dried ground shitake, shimeji and blend until combined.
Put the duxelle in a cheese cloth and press out remaining liquid (save the liquid for the jus). Set aside until needed
Beetroot Puree (20gp.p)
100g Beetroot cooked and pealed
5g fresh ginger peeled and sliced
12 ml white wine vinegar
1 star anise
1 juniper berries
Fry onions, raspberries and spices until broken down (about 15 – 20 minutes).
Add sugar, vinegar and beetroot.
Reduce the vinegar to half.
Blend while still hot and strain though a fine sieve.
Add to a clean saucepan and over a medium heat add the agar and bring up to 90’C, pour into a flat tray and set-in fridge until set. Will look like a jelly. Break down the jelly and put it in the blender and blend until smooth.
Swiss Chard and Pistachio Puree (30g p.p)
125g Swiss Chard
Salt and Pepper to Taste
3g xantham gum powder
Blanch the Swiss chard in boiling water until wilted and shock in ice water to keep the color vibrant. Blend the pistachios and water together until smooth.
Squeegee out the water from the Swiss chard and add to the pistachio milk.
Blend until smooth and season to taste.
Add the xantham gum and blend until combined(it will prevent the water from separating from the puree.
2 Medium sized Carrots(350g)
20 Baby Beetroot(300g) cooked and pealed
Salt and pepper to taste
Pinch of sugar
With an apple corer cut out small logs from the carrots and trim the edges so that they can stand upright, blanch the carrots in boiling water for 3-4 min and shock in cold water.
Saute the carrots and beetroots in some butter and season with salt, pepper and sugar.