SIGNATURE
BEEF WELLINGTON

2 Soufflés
1 Sour Dough
Garlic Thyme Butters
2 Beef Wellingtons
Pomme Puree 
Baby Carrots
Red Wine Jus
Garden Salad
Champagne Dressing
2 Sticky Date Puddings w sauce 

Sour Dough
Flour, water, yeast, salt

Garlic Thyme Butter
Butter, thyme, garlic, salt, pepper, lemon juice

Twice Baked Truffle Brie Soufflé
Flour, milk, butter, eggs, salt, cream, parmesan cheese

Leaf Herb Salad, Champagne Dressing
Mixed leaves, garden herbs, champagne vinegar, champagne, evoo, salt, pepper

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, eshallot, herbs

Honey Carrots
Baby carrots, butter, Pure Australian honey, lemon juice, salt, pepper

Pomme Puree
Type of potato, milk, cream, parsley, butter, salt

Sticky Date Pudding, Butterscotch Sauce 
Mejool dates, butter, brown sugar, self-raising flour, eggs, Ricard (an anise and liquorice flavoured liqueur), espresso coffee, water

Butterscotch Sauce 
Butter, sugar, cream 

(based on domestic fan forced oven)

Warm Sour Dough With Garlic Thyme Butter
Pre heat oven to 200 deg. Remove herb butters from fridge
Place bread on bottom rack when oven is at temperature for about 8 minutes.
This can be done with souffle on the higher oven racks.
Bread is best enjoyed warm, so prepare this when you’re ready to serve.

Twice Baked Truffle Brie Soufflé 
Remove soufflé from packaging
Place them both in bake proof ceramic bowls
Pour out the cream over souffle, sprinkle parmesan cheese
Place in the 200 deg oven for 12 minutes on your middle rack– please use a timer. Season & serve.

Leaf Salad With Herbs & Champagne Dressing
Transfer salad into a bowl, drizzle dressing & toss together
Too easy!
Can enjoy with soufflés or with main meal.

Kingsley's Signature Beef Wellington
160g grain fed eye fillet wrapped in mushroom duxelle, pate & baked in pastry
Place wellingtons into your cooking tray – can use baking paper
Beat an egg in a small bowl & brush the pastry with the egg wash
Bake in oven at 200 deg for 15 minutes

Once the wellingtons are golden brown, remove from oven & rest for 5 minutes
While the wellingtons are cooking, heat the potato puree in a saucepan and transfer carrots to an oven proof dish & heat in the oven for 10 minutes uncovered while steak is resting. Top with herbs & a crack of black pepper before serving.
Heat red wine jus in small sauce pan on your stove top until simmered (or can transfer to dish & microwave for 30 seconds med-high)

Plating:
2 dinner plates: Place 1 wellington on each plate, separate to reveal the pink meat inside, divide the carrots & the puree for each plate & then spoon jus onto plate around wellington or can serve jus on the side.

Sticky Date Pudding With Butter Scotch Sauce
Remove puddings & place in individual heatproof bowls & place on a tray
(for handling)
Pour half the sauce over each pudding.
Bake puddings for 15 min in a preheated oven at 180 degrees. (can microwave for 90 secs each on med-high)
Option: Add vanilla ice cream & devour!