KINGSLEY’S SIGNATURE BEEF WELLINGTON 160gr grass-fed beef fillet, spinach, parmesan cheese, Dijon mustard, chicken liver pate, mushroom duxelles, puff pastry, egg yolk
CHICKEN LIVER PATE Trimmed chicken livers, salt, butter, onion, garlic, thyme, dry vermouth, brandy, madeira, port, green peppercorns eggs
MUSHROOM DUXELLE Button mushroom, porcini mushroom, shallot, garlic, butter, salt, pepper
RED WINE JUS Beef stock (contains beef bones, carrot, celery, onion) tomato paste, red wine, shallot, herbs
Preheat oven to 200 degs.
Place wellingtons into your cooking tray lined with baking paper.
Beat an egg in a small bowl & brush the pastry with the egg.
Place the tray in preheated oven at 200 degs for 15 minutes.
Once the wellingtons are golden brown, remove them from the oven & rest for 5 minutes.
Heat red wine jus in a small saucepan on your stovetop until simmered (or can transfer to dish & microwave for 30 seconds med-high)
For maximum impact, cut your wellington straight down the middle after resting- (refer to video) It should be a perfect pink.
How to plate:
Place a wellington on each dinner plate, separate to reveal the pink meat inside & then spoon jus onto the plate around the wellington or can serve jus on the side.