Individual Beef Wellingtons with Red Wine Jus

Individual Beef Wellingtons with Red Wine Jus

4.7 53 évaluations

Prép. 40min

Total 2h 10min

4 portions

Ingrédients

Mushroom Duxelle

fresh portobello mushrooms quartered
225 g
dried porcini mushrooms soaked in boiling water for 15 minutes then drained and squeezed of excess water
10 g
shallots halved
50 g
unsalted butter diced
30 g
garlic clove
1
Madeira wine
50 g
fresh thyme leaves
2 sprigs
fine sea salt
1 pinch
ground black pepper
1 pinch

Beef Wellingtons

unsalted butter diced (2 cm), then frozen for 1 hour
200 g
plain flour plus extra for dusting
200 g
water cold
90 g
fine sea salt
½ tsp
groundnut oil for searing and greasing
beef fillet steaks (180-200 g each, 3-4 cm thick)
4
ground black pepper for seasoning
large eggs beaten
2

Red Wine Jus

shallots halved
50 g
garlic clove
1
fresh thyme leaves
1 sprig
salted butter diced
50 g
port
100 g
red wine
150 g
liquid beef stock hot
100 g
balsamic vinegar
20 g
dark brown sugar
35 g
fine sea salt or to taste
1 pinch
ground black pepper or to taste
1 pinch

Niveau

difficile

Infos nut. par 1 portion

Sodium 697.6 mg

Protides 80.3 g

Calories 6847.6 kJ / 1636.6 kcal

Lipides 109.9 g

Fibre 3.3 g

Graisses saturées 57 g

Glucides 63.2 g

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