The Duke of Wellington

Category: Main Course

Preparation time: 1,5 hours & Execution time: 3 minutes

Ingredients for 2 portions

1. 250 gr. Beef fillet
2. 100 gr. Mushroom mixture
3. 200 gr. Portobello
4. 70-80 gr. Tartufata black cream
5. 150 gr. Chestnut
6. Fresh thyme
7. 200 gr. Potatoes
8. 140 gr. Butter
9. 50 ml. Canola oil with butter flavor
10. 40 gr. Shredded parmesan
11. 100 gr. Green asparagus cream
12. 1/4 Dried onion
13. 10 gr. Cacao pepper allspice-blackberry
14. 20-30 ml. Porto wine
15. 200 ml. Gravy
16. 20 gr. Dijon mustard
17. 3 Prosciutto slices
18. Flaky pastry
19. 1 egg
20. Smoked Danish salt
21. 2-3 Asparagus
22. Crispy buckwheat
23. Walnut oil

Instructions for the fillet:

1. Sauté all the sides of the beef fillet in a non-stick pan for 2-3 minutes in each side. 
2.  Remove it from the pan and let it rest.

Instructions for the mushroom duxelles with truffle and chestnut:

1. Add in the blender the mushroom mixture, the fresh Portobello, the dark truffle cream, the chestnut and the fresh thyme.
2. Blend them until they turn into a puree form.
3. Put them in a non-stick pan without any oil until they lose their liquids and then remove them from the pan and place them in a gastronorm to cool down.

Instructions for asparagus puree:

1. Boil the peeled potatoes for 25 minutes and once they are ready, get them strained .  
2. Add the potatoes in a mixer along with 30-40 gr butter, 30-40 gr shredded parmesan and the green asparagus cream.
3. Blend them until they become a homogenous puree.
4. Once it is ready, put it in a pastry bag.

Instructions for sauce:

1. Add in a pot the canola oil with butter flavor, a little bit of dried onion and the Cacao pepper allspice-blackberry.
2. Sauté the ingredients slightly and then reduce the heat by pouring wine (Porto or Mavrodaphne ) and retouch the sauce to remove the alcohol.
3. Αdd the Gravy, retouch for 5-10 minutes in medium heat and when the liquids start to reduce, homogenize the sauce with some butter.
4. Let the sauce rest and use a sieve to get it strained.

Instructions for Wellington:

1. Use a pastry brush to spread the mustard on the fillet and put it in the fridge for 5-10 minutes.
2. Use a membrane of about 30×40 and place on it prosciutto slices. The size should be suitable to roll the fillet with it later.
3. Add on the prosciutto the mushroom duxelle and on top of it the fillet. Use the membrane to roll it tightly by holding its sides tight at the same time.
4. After rolling it, put it in the fridge for about one hour.
5. Use a rolling pin to spread the flaky pastry in a membrane of 30×40.
6. Put the fillet at the side of the flaky pastry and use the membrane to roll them and keep its sides tight. Put it again in the fridge for 30 minutes.
7. Remove the membrane after 30 minutes and put it in a baking dish along with a baking dish and use a pastry brush to spread some egg yolk. 
8. Add some Danish smoked salt on the top and bake it in a preheated oven for 25-30 minutes. Let it for 35-40 minutes in case you prefer your meat to be well-done and not medium cooked.
9. Once it is baked, let it on a grill for 5 minutes to rest.

Dish decoration:

1. Use the pastry bag to add the puree on the plate. Choose three or two points of the dish to add it and cut the fillet.
2. Put in the center of the plate, 3 slices of the fillet and pour the sauce on the top of it.
3. Bake some asparagus and place them on the top of the puree.
4. Garnish the dish with crispy buckwheat and walnut oil.

Enjoy your meal…
Special credits to Chez Michel restaurant for their hospitality.

Chef: Dimitris Karagounis