deconstructed-beef-wellington-served-with-fondant-potatoes

Featured today on the Good Things Guy recipe guide: Deconstructed Beef Wellington served with fondant potatoes

 

As served for the main course on the semi-final round of #MKRSA.

Since being on My Kitchen Rules South Africa #MKRSA my love for food has been reignited and my love for sharing good food, even more so.

I have added a recipe section to GoodThingsGuy where I will be bringing you delicious recipes to try for yourself!

Today, we’re featuring the our Deconstructed Beef Wellington served with fondant potatoes which the judges raved about. Reuben Riffel and Karen Dudley felt that our meat was cooked to perfection, they loved the butter bomb idea and all the judges loved the fondant potatoes… they couldn’t stop talking about it.

Difficulty: Medium/Hard

Serves: 6

Hands on Time: 30 minutes

Total time: 2 hours

Oven Temperature: 220°C

For the Porcini Crested Beef Wellington:

  • 3kg Trimmed Beef Fillet
  • 100g Dried Porcini Mushrooms
  • 3 onions

For the Butter Bombs:

  • 100g Tarragon
  • 100g Rosemary
  • 100g butter

For the Red Wine Jus:

  • 750 ml beef stock (liquid)
  • 175 ml port
  • 175 ml good ed wine
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 2 onions roughly chopped
  • 1 tsp salt *to taste
  • 2 tsp butter large

For the Truffled Mushrooms:

  • 16 Portobello Mushrooms
  • 1 clove garlic
  • 20 ml Olive Oil
  • 30 ml Truffle Oil
  • 100 g Butter

For the Chicken Liver Pate:

  • 100g salted butter – softened
  • 1 medium yellow onion chopped
  • 3 plump garlic cloves – sliced
  • 500g chicken livers – cleaned
  • 125ml Brandy
  • Sprig Fresh Thyme

For the Fondant Potatoes:

  • 2kg Potatoes
  • Sprig Thyme
  • 100g butter
  • 2 – 3 cups Chicken Stock
  • 2 cloves Garlic

Extras:

  • Puff Pastry for topping of meat

Method for Red Wine Jus:

Put enough oil in a pan to just coat the onions, then caramelise them.

Add port, red wine and herbs, bring to boil. Simmer and reduce by half.

Add stock and reduce by half again, to a consistency that will coat a spoon. Taste regularly and add a pinch of salt, if needed.

Remove pan from heat and strain jus through a fine sieve.

Return to stove and bring to a boil. Remove from heat and melt in butter before serving.

Method for Deconstructed Beef Wellington:

Preheat the oven to 220 degrees

Butter Bombs: Melt butter add herbs and put back into fridge.

To make the porcini dust: Add dried porcini mushrooms to a spice grinder. Pulse until finely ground. Add porcini dust and salt and pepper to tray or large plate Mix to combine.

Cut Fillet into large medallions.

Roll and coat fillet pieces in porcini mixture.

Heat oil in large heavy bottomed skillet to pan until almost smoking

Sear all sides of Fillet medallions to seal (not more than 3 – 4 mins)

Transfer all medallions to a hot oven tray. Add a Butter Bomb to the top of each medallion and bake for 7-8 mins (medium rare) at 220 degrees C.

Remove, cover with foil and stand for 5 minutes before serving.

Method for Chicken Liver Pate:

Add 1 tbsp. butter to pan over medium heat.

Add onions and garlic, stir and cook until softened, about 2 to 3 minutes.

Add Chicken Livers (cleaned) and cook for 4 to 5 minutes, Do not overcook.

Deglaze pan with brandy and reduce, about 10 to 12 minutes. Add salt and pepper to taste.

Remove from heat and swirl in 1 to 2 tbsp. butter.

Blitz using a stab blender until smooth (too chunky and it wont be able to be piped) Season with salt and pepper. Cool and place into a piping bag.

Method for Puff Pastry Squares:

Preheat oven to 200 degrees C

Roll puff pastry to medium thickness, dusting work surface with little flour.

Using a sharp knife or cookie cutter, cut pastry into 8cm squares.

Place the puff pastry squares on a baking sheet lined with parchment paper.

Dock pastry with fork. If pastry feels soft, let sit in fridge or freezer for a few minutes before baking

Brush pastry with egg wash and bake until golden brown, about 10 to 12 minutes.

For the Truffled Mushrooms:

Rinse Portabello Mushrooms, leaving stalks on. Do not chop.

Add Olive Oil to large Saucepan and heat.

Add Mushrooms, and chopped garlic and cook for 2 minutes until colour starts to change,

Add butter and allow mushrooms to cook for a further 2 to 3 minutes.

Add truffle oil and coat thoroughly.

Turn heat down to low, and let mushrooms absorb truffle oil before serving.

For the Fondant Potatoes:

Peel potatoes, and trim using a knife to a cylindrical shape, around 7cm diameter by 7cm high. Ensure all potatoes are of an equal size, and height for even cooking.

Heat Olive Oil in saucepan and sear the top and bottom of the cylindrical potato pieces. A significant change of colour should occur.

Remove from pan and discard oil.

Add butter to the pan, along with the garlic and melt the butter until it bubbles.

Add the potatoes to the pan, and using a sprig of Thyme like a paintbrush, cover the tops, and sides of all the potatoes with butter.

Add the chicken stock to the pan

Leave the sprig of thyme in the saucepan and place in a pre-heated oven. Bake for 30 – 40 minutes.

Check the level of chicken stock and add more if it evaporates too quickly, there should be a minimum of around 3cm of liquid in the pan.

Remove, and serve.


Sources: Brent Lindeque
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About the Author

Brent Lindeque is the founder and editor in charge at Good Things Guy.

Recognised as one of the Mail and Guardian’s Top 200 Young South African’s as well as a Primedia LeadSA Hero, Brent is a change maker, thought leader, radio host, foodie, vlogger, writer and all round good guy.

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