Stuart Law’s Harvey Beef Wellington
10g dried porcini mushrooms
4 field mushrooms
3 sprigs thyme
3 tbsp butter
½ brown onion, finely diced
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
- 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.
- 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.