750 grams button mushrooms
25 grams butter
½ tablespoon truffle paste (optional)
3 tablespoons chopped chives
sea salt and ground pepper
½ cup standard flour
½ cup eggs (about 2 eggs, beaten)
½ cup milk
1 tablespoon chopped chives
1 tablespoon chopped parsley
pinch of sea salt
2 tablespoons vegetable oil for cooking
1.8 kilogram centre cut eye fillet, trimmed
1 tablespoon vegetable oil
3 tablespoons Dijon mustard
4 large Savoy cabbage leaves
600 grams puff pastry
3 egg yolks
1 clove garlic
sea salt and ground pepper
Mushroom duxelle: Pulse the mushrooms in a food processor to make a paste. Place the paste and butter in a small pot and sweat over medium heat until there is no moisture left in the pan (approximately 5 minutes). Remove from the pot and allow to cool down. Once cool, mix with the truffle paste, if using, and chives and adjust the seasoning to taste with salt and pepper.
Crêpes: Whisk together the flour and eggs in a bowl. Once you have a paste-like consistency, start to incorporate the milk, whisking as you go, making sure there are no lumps. Add the herbs
Heat 1 tablespoon vegetable oil in a large sauté pan (non-stick if you have one) until just before it reaches smoking point. You just need it to coat the pan, so pour out any excess into a clean cup and you can use again to repeat the process.
Take a ladle of the crêpe mix and pour into the middle of the pan. Tilt the pan around so the batter spreads to cover the base in a thin layer without any holes. Turn down the heat and you should be able to flip the crêpe, using a plastic heatproof spatula, after 20 seconds. You don’t want it to have too much colour or to make it crispy; you want to be able to fold the crêpe around the steak without cracking. You will need 2-3 large crêpes for the fillet. Cut the crêpes into the same width as the fillet and put aside.
Beef: Season the beef with sea salt. Heat the vegetable oil in a sauté pan and sear the beef on all sides until caramelised all over. Remove from the heat and allow to cool. Brush the fillet liberally with the Dijon mustard, using a pastry brush.
Cabbage leaves: Blanch the Savoy cabbage leaves for 3 minutes in a pot of salted boiling water and then refresh in an iced water bath. Pat dry and use a meat hammer or rolling pin to flatten slightly and soften the veins.
To assemble: Lay out a large strip of cling film and place the crêpes on top, followed by the cabbage leaves. Spread the mushroom mix over the top.
Place the mustard-covered beef fillet on the mushroom paste and roll it in the cling film away from you, wrapping the eye fillet tightly in the crêpe and cabbage. Make sure that the overlap is no bigger than 1 cm and then, holding both ends of the cling film, roll the beef to twist the ends. Tie the cling film ends in a knot. Refrigerate for 2 hours.
Roll out the puff pastry slightly bigger than A4 size and roughly 2.5cm longer than the eye fillet. Brush with egg yolk.
Remove the wrapped beef from the cling film and place at the top of the puff pastry. Roll the whole thing so that the beef fillet is covered completely and make sure there is an overlap on both sides. Use your palms to squash down the ends. Crimp them with a fork and trim, if necessary.
Score the pastry using the back of a knife. Using a pastry brush, brush with egg yolk. Repeat the egg wash. Allow the Wellington to rest for at least 20 minutes.
Preheat the oven to 180oC. Cook the Wellington for 45 minutes then use a thermometer to get the internal temperature, which should read 48oC for medium-rare. Rest the Wellington for 10 minutes before cutting into 6-8 pieces.