Individual Beef Wellingtons

MAIN DISHES / AUTUMN / WINTER / CHRISTMAS

INGREDIENTS

(Serves 2)

MUSHROOM DUXELLES:

  • 50g butter
  • 1 large shallot, finely sliced
  • 2 small or 1 large clove of garlic, finely sliced
  • 10g porcini mushrooms, soaked, drained and finely chopped
  • 300g mushrooms, finely chopped
  • 1 tbsp fresh thyme leaves, finely chopped
  • generous pinch of salt
  • generous twist of black pepper
  • 1 tbsp parsley, finely chopped
  • a drizzle of truffle oil (optional)

PANCAKES:

Assembly:

There is little more spoiling than perfectly cooked individual beef wellingtons. When made with the finest organic beef, it is a truly spectacular dish. We love to serve it on Christmas Eve when the whole family returns home or as part of a delicious New Year’s eve Feast with friends. Making a decorative pattern on the top makes it all the more special. 

 

METHOD

DIFFICULTY: Hard 1 HR 10 MINS

Begin by making the mushroom duxelles as this will need to cool down before you begin your assembly. Place a pan over a medium heat and add the butter, shallots and garlic. Sauté gently for 2-3 minutes before adding the mushrooms and thyme. Season generously with the salt and pepper and continue to cook, uncovered, for a good 15-20 minutes until the mushrooms are nicely browned and any juices have evaporated. Stir through the parsley and your truffle oil (if using), spoon the mixture into a bowl and set aside to chill.

For the full recipe, please download our free recipe eBook for winter and the festive season below.

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KO Individual Beef Wellington

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