Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
4 beef fillet steaks (approximately)
2 cloves of garlic
2 sprigs of thyme
25 g butter
50 g foie gras (diced)
4 slices of parma ham or 4 thin crepes
1 pack of convenience puff pastry (defrosted naturally)
1 egg yolk
for the red wine and port jus:
1 tblsp oil
2 shallots (peeled and finely chopped)
1 carrot (peeled and finely chopped)
4 rashers bacon (chopped)
1 tblsp redcurrant jelly
50 ml port
1 tblsp chopped fresh thyme leaves
2 large glasses
350 ml beef stock
salt and freshly ground black pepper
Finely chop the shallots, garlic and mushroom together. Add in the chopped thyme.
Heat a large frying pan and add the butter and the mixture of mushrooms, garlic and shallots. Cook this mixture for 4-5 minutes until all of the vegetables are softened. Add the diced foie gras during the last few minutes of the cooking process.
Transfer to a small bowl and allow this mixture to cool.
Meanwhile heat a large pan with a little oil and brown off the steaks on both sides. Brown them very quickly but do not cook them-just give them a caramelised surface. Remove from the pan and allow to cool.
Preheat the oven to 200°C (400°F/Gas 6).
Manwhile roll out a square of puff pastry large enough to encase the meat and place one slice of parma ham or a thin crepe in the middle of the pastry. Spoon ¼ of the mushroom & foie gras duxelle (technical term!) on top of the parma ham/crepe and then place one of the steaks on top of the mushroom mix.
Brush the sides of the pastry with some beaten egg yolk and encase it neatly like a little parcel. Use some of the trimmings to create pretty designs on the outside of the Wellington. Repeat this process wit the three remaining steaks.
Brush all of the prepared Wellingtons with the beaten egg yolk and bake in the oven for 15-18 minutes or until the pastry is golden brown.
Once the pastry is golden test how the meat is cooking by inserting a skewer into the centre of the Wellington, leaving it for 15 seconds, then withdrawing it.
If the skewer is cold the meat is underdone, if warm the meat is rare and if hot the meat is well done.
Remove from the oven once cooked to your taste, set aside to rest for 10 minutes and then slice into pieces and serve with the sauce.
For the Red wine and Port Jus:
Select a large saucepan and add the oil.
Add the chopped shallots, carrots and bacon and cook until well browned off.
Next add in the redcurrant jelly, the port and red wine and allow this mixture to come to the boil.
Add in about 2/3 of the stock at this stage and allow the liquid to reboil.
Reduce the heat slightly and simmer for about 20 minutes add the additional stock as is necessary.
Strain the sauce through a fine sieve and return to a strong boil for an additional 10 minutes.