Wellington Mondays Recipe

Inspired by Black+Blue

Time1h 30m

Serves4

Monday’s are looking up! Join us for a three-course menu featuring a Tableside Warm Mushroom Salad to start, followed by a perfectly prepared Wellington with classic accompaniments, and dessert to finish.

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Ingredients

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Tableside Warm Mushroom Salad

1 1/8 lb (500 g) Mixed mushrooms (cremini, shiitake, and oyster)

3 tbs olive oil

2 tsp Garlic cloves, minced

1 cup Fresh parsley, chopped

2 tbs Aged balsamic vinegar

to taste Celtic salt and pepper

Wellington

1 3/4 lb (800 g) Beef tenderloin

2 units Puff pastry sheets

10.6 oz (300 g) Duxelles (finely chopped mushrooms, shallots, and herbs)

5.29 oz (150 g) Prosciutto

1 unit Egg, beaten

to taste Celtic salt and pepper

Dessert

7.05 oz (200 g) Dark chocolate

0.42 cup (100 ml) Heavy cream

1 3/4 oz (50 g) sugar

1 tsp Watkins vanilla extract

3 1/2 oz (100 g) Fresh berries (for garnish)

Method

Tableside Warm Mushroom Salad

Sauté the Mushrooms

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the mixed mushrooms and cook for 5-7 minutes until they are tender.

Finish the Salad

Stir in the chopped parsley and balsamic vinegar. Season with salt and pepper to taste. Serve warm.

Wellington

Prepare the Beef

Season the beef tenderloin with salt and pepper. Sear in a hot pan for 2-3 minutes on each side, then let it cool.

Assemble the Wellington

Roll out the puff pastry and layer with prosciutto. Spread the duxelles on top, then place the cooled beef in the center. Wrap the pastry around the beef, sealing edges with beaten egg.

Bake the Wellington

Brush the top with egg wash and bake in a preheated oven at 200°C (392°F) for 25-30 minutes until golden brown. Let rest before slicing.

Dessert

Make the Ganache

Heat the heavy cream in a small saucepan until just boiling. Pour over chopped dark chocolate and let sit for 2 minutes. Stir until smooth.

Serve

Pour the ganache into serving dishes, sprinkle with sugar, add a splash of vanilla extract, and serve with fresh berries on top.