STUART LAW’S HARVEY BEEF WELLINGTON

Duxelle: 10g dried porcini mushrooms 4 field mushrooms 3 sprigs thyme 3 tbsp butter ½ brown onion, finely diced Beef Wellington: 4 eye fillet pieces ½ bunch silverbeet 4 tbsp pate 4 puff pastry sheets 2 egg yolks Honey Baby Carrots: 2 bunches baby carrots 3 tbsp butter 1 tbsp honey 2 tbsp parsley, finely chopped * Equipment needed – thermometer with meat probe

The Duxelle: Soak the dried porcinis in 1 cup of boiling water. Melt the butter and gently cook the onions and thyme. Drain the porcini mushrooms and reserve the porcini water. Finely chop both mushrooms. Add diced mushrooms to onions and cook for 3-4 minutes. Add the porcini water and reduce until all the liquid has been absorbed. The Beef Wellington: Preheat oven to 220°C. Place a baking tray in the oven to heat up. Season the beef fillet well and brown on all sides in a hot pan. Place in the freezer to get very cold. Blanch the silverbeet in boiling water for 30 seconds then drain and refresh in iced water. Squeeze out all water. Lay a sheet of puff pastry down and score into a crisscross pattern. In the centre of the pastry sheet, place one spoonful of the pate and a spoonful of the duxelle. Place the partially frozen piece of beef fillet on top of the duxelle and top with silver beet. Fold the puff pastry to a nice tight parcel around the filling and place on the bench seal side down. Brush with egg yolk and place back in the freezer for 10 minutes. Place the chilled wellington onto a sheet of baking paper and put on the hot baking tray in the oven. Bake until golden brown on the outside with an internal temp is 45°C. Rest for 10 minutes before cutting in half. The Carrots: Scrub carrots, pat dry and roast for 15-20 minutes at 220°C. Melt butter and toss the carrots through, then add the honey and parsley and toss to coat. Serve the carrots with the Beef Wellington.

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