If you love getting creative in the kitchen and are always up for a challenge when cooking, then this dish will be right up your street.
Created by multi-award wining chef Graham Mitchell, this braised feather beef of wellington course is sure to impress your friends and family.
Featuring an array of delicious ingredients, follow the recipe below and recreate the dish at home.
For the wellington:
- 1kg feather blade (trimmed of all fat and sinew)
- 50g butter
- 5ml sunflower oil
- 2 onions, peeled and sliced
- 500ml beef stock
- 1 garlic clove
- 1 bay leaf
- 1 teaspoon of caster sugar
- 500ml red wine
- 1 sheet of puff pastry
- 1 egg
For the mushroom puree:
- 500g button mushroom
- 100g butter
- 2 garlic cloves
- 5g thyme
- 50ml double cream
For the chantenay carrots:
- 100g chantenay carrots
- 3g salt
- 5g thyme
- 3g pepper
- 10g butter
- For the tender stem broccoli:
- 12 tender stem broccoli
For the wholegrain mash:
- 500g Albert Bartlet roosters, peeled, washed and cut into a medium die
- 50g butter
- 100g milk
- 15g wholegrain mustard
- 1 pinch of sea salt
- 1 pinch of pepper
- 30ml olive oil
For the tarragon jus:
- 8g of tarragon
- 25g of shallots, peeled and sliced
- 60ml white wine
- 350ml chicken stock
- 175ml veal stock
How to make the wellington:
- Place a casserole dish over a medium heat and add the sunflower oil and butter, once foaming, add the beef and colour for a few minutes on each side until dark brown.
- Add the sliced onions to the pot with a little seasoning, then turn the heat down low, cover the casserole with a lid and cook gently for 15 minutes until the onions are soft. Preheat oven to 160C.
- Remove the lid and pour in the stock, bring up to a simmer, stir in the garlic, bay leaves, and sugar, adjusting the seasoning to taste.
- Pour in the red wine and place the lid back on, place in oven for 3.5 hours. After this, remove from oven and leave to stand with lid on for an hour.
- Lay out the puff pastry with the longest side parallel to the edge of the work surface, place the feather blade at the edge and roll over into the pastry to encase the entire blade, seal the edge by gently pressing together, making sure the seal is used as the base of the wellington by having it face down on a baking tray.
- Beat the egg in a small bowl and, using a pastry brush, brush the pastry with the egg wash, place in oven at 190C for 15-20 minutes.
How to make the mushroom puree:
- Place all ingredients into a pan and saute. Place into processer and blitz, and pass through a fine sieve.
How to make the chantenay carrots:
- Peel the carrots and trim away the root, fill a small saucepan with water, add thyme, salt and pepper to taste and butter, then bring to a gentle boil. Add the carrots and cook until tender.
How to make the tender stem broccoli:
- Place in boiling water for four minutes, remove and refresh in cold ice water.
How to make the wholegrain mash:
- Place the potato in a saucepan, cover with water, add a pinch of salt and bring to the boil, reduce to a simmer and cook for approximately 20 minutes.
- Once the potatoes are completely cooked, strain off through a colander and allow to air dry for three minutes, pass through a potato ricer, heat the butter and milk in a saucepan and whisk into the potato, along with the olive oil, add mustard to taste, season with salt and pepper.
How to make the tarragon jus:
- Place the shallots, white wine and tarragon into a pan and reduce until almost dry.
- Add the chicken stock, reduce by half, add the veal stock and reduce again until it reaches the consistency of thin gravy, pass through a fine sieve, season to taste.
How to plate:
- Drag the mushroom puree across the plate, pipe the mash on to the plate then place carrots and broccoli across the plate over the mushroom puree.
- Trim the edges of the wellington and place on top of mash then drizzle the jus around the plate.