Beef Wellington - First Light USA

Name: Beef Wellington - First Light USA
Ingredients: 1 x First Light Farms Wagyu Beef Tenderloin (cleaned, remove sinew and as much fat as possible and keep for the jus); Salt and Pepper; 1/4 cup Dijon mustard; 2 x packs prosciutto; 3 x crepes (optional, help to soak up meat juices and keep pastry crispy); 2 x puff pastry packs; 1 x egg (egg wash); 1x box of mixed mushrooms; 1/2 cup toasted walnuts; 1 x Red onion (caramelised in 2 T balsamic vinegar, optional); Beef trimmings; 1 Onion; 2 Cloves of garlic, crushed with the side of a knife; 2 Tablespoons Red Wine Vinegar; A handful of thyme and rosemary sprigs; 1 Bay Leaf; 6 Peppercorns; Half a bottle of Red Wine; A generous squeeze of Liquid Honey; 1 Tablespoon Cornflour mixed with 2 Tablespoons water (optional to thicken)

www.firstlight.farm

Beef Wellington is an English steak dish made with filet steaks wrapped in puff pastry, then baked. The filet is coated in duxelles, which is a French mushroom mince.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.firstlight.farm.

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Ingredients

1 x First Light Farms Wagyu Beef Tenderloin (cleaned, remove sinew and as much fat as possible and keep for the jus)
Salt and Pepper
1/4 cup Dijon mustard
2 x packs prosciutto
3 x crepes (optional, help to soak up meat juices and keep pastry crispy)
2 x puff pastry packs
1 x egg (egg wash)
1x box of mixed mushrooms
1/2 cup toasted walnuts
1 x Red onion (caramelised in 2 T balsamic vinegar, optional)
Beef trimmings
1 Onion
2 Cloves of garlic, crushed with the side of a knife
2 Tablespoons Red Wine Vinegar
A handful of thyme and rosemary sprigs
1 Bay Leaf
6 Peppercorns
Half a bottle of Red Wine
A generous squeeze of Liquid Honey
1 Tablespoon Cornflour mixed with 2 Tablespoons water (optional to thicken)