Beef Wellington, Grilled Asparagus, Beef Dripping Potatoes

INGREDIENTS

For The Beef

1 kg Beef Fillet

1 tablespoon olive oil

6 Slices Slices Prosciutto

500 grams Pack Puff Pastry

1 whole Egg

For the Duxelle

250 grams Porcini Mushrooms

240 grams Chestnut Mushroom (roughly sliced)

1 tablespoon Fresh Thyme Leaf

50 grams Butter

1 whole Large Shallot

1 teaspoon Worcestershire Sauce

1 tablespoon Freshly Grated Parmesan

100 grams Breadcrumbs

For the Potatoes

5 kg Rooster Potatoes

5 tablespoons Beef Dripping

1 to taste Seasoning

For the Asparagus

250 grams Asparagus

50 grams Oil / Butter

1 to taste Seasoning

Beef Wellington, Grilled Asparagus Beef Dripping Potatoes

DIRECTIONS

Seasoned beef and sear in a hot pan then allow to cool.

Next make the duxelle. Cook the mushrooms and the shallot in the butter with the thyme.  Once reduced, add the Worcestershire, combine and remove from the heat and add the cheese and breadcrumbs. Allow to cool.

Roll out the puff pastry.

Cover a separate sheet of cling film with the prosciutto, then cover this with the duxelle. Place the fillet in the centre and use the cling film to help roll tightly into place.

Remove the cling film and place onto the puff pastry. Brush the pastry with some beaten egg wash and decorate as desired.

Bake in hot oven 200ºC for 30 minutes then allow to rest for 10 minutes.

Boil peeled potato for 5 minutes, remove from the water and allow to cool. Place in a deep oven tray with beef dripping, season and roast for 30 minutes.

For the asparagus-toss in the oil and butter season cook in hot oven for 5-8 minutes.