North Essex Venison Fillet Wellington Recipe

Prepare and sear fillet

Pat the venison fillet dry with paper towel. Season all over with 2 tsp salt and 1 tsp freshly ground black pepper. Heat 2 tbs olive oil and 30 g butter in a heavy frying pan over high heat until foaming. Sear the fillet on all sides (including ends) for about 1–2 minutes per side until nicely browned but still rare inside. Remove and let cool on a wire rack; brush all over with 2 tbs English mustard while still warm.

Make mushroom duxelles

In the same pan, reduce heat to medium, add a touch more butter if needed and sweat 2 finely chopped shallots and 2 crushed garlic cloves for 1–2 minutes without browning. Add 300 g finely chopped mixed wild mushrooms and 1 tsp chopped thyme. Cook, stirring, until moisture evaporates and mixture is paste-like (about 8–10 minutes). If using, splash 30 ml dry sherry and cook off. Season lightly with salt and pepper. Cool completely.

Assemble Wellington

On a piece of cling film, lay out 8 slices of prosciutto overlapping slightly to form a rectangle. Spread the cooled mushroom duxelles over prosciutto in an even layer. Place the mustard-coated fillet on top and, using the cling film, roll the prosciutto tightly around the fillet to form a log. Twist ends of cling film to compress and chill in the fridge for 20 minutes to set shape.

Wrap in puff pastry and bake

Preheat oven to 200°C (390°F). Lightly dust work surface with 1 tbs plain flour and roll 500 g puff pastry into a rectangle large enough to encase the fillet. Unwrap the prosciutto-wrapped fillet and place in centre of pastry. Brush pastry edges with beaten egg. Wrap pastry snugly around fillet, trimming excess, and seal edges. Place seam-side down on a lined baking tray. Brush all over with remaining beaten egg. Chill for 10 minutes to firm up. Make a few small steam vents on top. Bake in preheated oven for 25–30 minutes for medium-rare (internal temp ~52–55°C) or longer to desired doneness. Rest for 10 minutes before slicing.

While Wellington bakes, make the jus. In a small saucepan over medium heat, sweat 1 finely chopped shallot in a little oil until soft. Add 300 ml red wine, 400 ml beef or venison stock, 1 thyme sprig and 1 bay leaf. Bring to a simmer and reduce by about half until slightly syrupy (15–20 minutes). Strain into a clean pan, discard solids, season with 1 tsp salt and 0.5 tsp black pepper. Finish by whisking in 30 g cold butter cubes off the heat to give a glossy texture. Keep warm.

Place 500 g peeled, chopped parsnips in a pan of cold, salted water. Bring to a boil and simmer until very tender (12–15 minutes). Drain well and return to the pan. Add 150 ml milk and 30 g butter. Purée with a stick blender or food processor until completely smooth. Season with 0.5 tsp salt and 0.25 tsp white pepper or a pinch of nutmeg. Keep warm and cover to prevent skin forming.

Put 600 g peeled, chopped potatoes in cold salted water, bring to a simmer and cook until tender (12–15 minutes). Drain and return to the pan, allowing excess steam to evaporate for 1 minute. Gently mash or pass through a ricer. Warm 150 ml double cream, 50 ml milk and 30 g butter; fold into the mashed potatoes gradually until you reach a smooth, creamy consistency. Season with 1 tsp salt and 0.25 tsp white pepper. Keep warm.

Preheat oven to 200°C (390°F) (can roast concurrently with Wellington). Toss 400 g baby carrots with 2 tbs olive oil, 1 tbs honey, 0.5 tsp salt and 0.25 tsp black pepper on a baking tray. Roast for 18–22 minutes until tender and lightly caramelised, turning once halfway through. Keep warm.

Slice the rested Wellington into thick medallions. Spoon a swipe of parsnip purée onto each plate, add a portion of creamed potato, arrange 3–4 roasted baby carrots, and place 1–2 slices of Wellington atop the purée or potatoes. Spoon warm red wine jus around and over the meat. Serve immediately.