Beef Wellington with carrot and star anise puree and smashed potatoes

Method

Trim fillet, season.

Seal in pan with oil and butter, allow cool.

To make the mushroom duxelle stuffing, in the same pan add the butter until foaming and cook mushrooms until soft but not done.

Add onion, garlic cook for 5 mins until done, add herbs and mix, transfer to bowl and cool.

Roll out pastry, spread duxelle stuffing on the pastry evenly leaving a 10cm boarder clear.

Spread pate over beef and then wrap with pastry.

Place the wrapped fillets, with the join underneath, on buttered baking trays and brush with beaten egg.

Allow to rest for half an hour in fridge.

Place in oven at 230°C for 10 mins, then reduce to 190°C and continue coking for another 20 minutes until the pastry is golden.

Remove from the oven and allow it to rest for 5 minutes before carving.

 

Carrot puree

Serves 4

Ingredients

8 carrots
Chicken stock to cover carrots
1 star anise
Butter
Cream
Salt & pepper

Method

Chop carrots to same size cover with stock add star anise and a pinch of salt and cook till tender.

Puree carrots in food processor and add dash of cream and knob of butter, season to taste.

 

Caramelized onion & horseradish smashed potatoes.

Serves 4

Ingredients

1 1/2kg potatoes, peeled and cubed
60g butter
1 spanish onion -sliced
20ml white wine vinegar
10g thyme
20ml Dijon mustard
30ml horseradish
Salt & pepper
170ml half milk half cream

Method

Put potatoes in salted water and cook.

Melt some of the butter on a high heat add onions and cook for 5 mins. Reduce heat and cook till soft and a deep brown colour (10 minutes approx) stir in vinegar and thyme and cook for 5 minutes.

Drain potatoes and return to pot and evaporate any excess water.

In large bowl smash potatoes, mix in mustard, horseradish and softened butter onions milk and cream, season to taste (judge how much butter milk and cream you add).