Recipe: Beef Wellington with Duchess potatoes and Bordelaise sauce

Recipe: Beef Wellington with Duchess potatoes and Bordelaise sauce

The best recipes to be found at sea. This month: Princess Cruise Line’s Beef Wellington with Duchess potatoes and Bordelaise sauce

1.3kg beef tenderloin, trimmed
Oil for searing
Salt and pepper
2 frozen puff pastry sheets
1 whole egg

680g button mushrooms
2/3 cup onion
3/4 cup breadcrumbs
2 teaspoons fresh thyme, chopped
1/8 teaspoon cayenne pepper
1/4 teaspoon nutmeg
Salt and pepper

Bordelaise sauce
2 cups red wine
1 sprig fresh thyme
1 bay leaf
9 black peppercorns
1/4 cup mushroom stems and pieces
4 cups demi-glace

Duchess potatoes
1.5kg russet potatoes, cut into chunks
1/2 cup double cream
5 tablespoons butter
2 egg yolks
Salt & pepper

Season the tenderloin and sear in a very hot pan on all sides. Set aside.

Place all of the ingredients for the duxelles in a food processor and mince. Transfer the mix to a large sauté pan and cook over a moderate heat until the majority of the water has evaporated so the duxelles is wet, but not runny. Season well.

Preheat the oven to 250C. Lay the puff pastry sheets out on a floured surface putting the ends together to form one long sheet. Spread the duxelles over the pastry. Place the tenderloin in the centre and roll it up so that the duxelles surrounds the tenderloin. Seal the edges well and place the Wellington on a greased baking tray. Use a pastry brush to coat the Wellington evenly with beaten egg. Place the Wellington in the oven and bake for 40 minutes for medium rare. Remove the Wellington and let rest for five minutes before slicing.

Place the wine, thyme, bay leaf, peppercorns and mushrooms in a saucepan and bring to a boil. Simmer until it has reduced by half. Add the demi-glace and reduce by one-third or until the sauce will coat a spoon. Adjust seasoning and strain the sauce.

Place potatoes in a large pot and cover with cold water. Bring to a boil and add salt. Boil until tender when pierced with a knife. Drain.

Transfer potatoes to a large bowl and mash until smooth and free of lumps. Add cream, butter, egg yolks and salt and pepper. Mix well.

Line two baking sheets with parchment. Spoon potato mixture into a pastry bag fitted with a star tip. Pipe swirled mounds about 5cm in diameter. Bake until tops are lightly browned, about 20 to 25 minutes.

Use a serrated bread knife to slice the Wellington. Serve with the potatoes and bordelaise sauce.

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