Individual Beef Wellingtons with Red Wine Jus

Mushroom Duxelle

• 225 g fresh portobello mushrooms, quartered
• 10 g dried porcini mushrooms, soaked in boiling water for 15 minutes then drained and squeezed of excess water
• 50 g shallots, halved
• 30 g unsalted butter, diced
• 1 garlic clove
• 50 g Madeira wine
• 2 sprigs fresh thyme, leaves only
• 1 pinch fine sea salt
• 1 pinch ground black pepper

Beef Wellingtons

• 200 g unsalted butter, diced (2 cm), then frozen for 1 hour
• 200 g plain flour, plus extra for dusting
• 90 g water, cold
• ½ tsp fine sea salt, plus extra for seasoning
• groundnut oil, for searing and greasing
• 4 beef fillet steaks (180-200 g each, 3-4 cm thick)
• ground black pepper, for seasoning
• 2 large eggs, beaten

Red Wine Jus

• 50 g shallots, halved
• 1 garlic clove
• 1 sprig fresh thyme, leaves only
• 50 g salted butter, diced
• 100 g port
• 150 g red wine
• 100 g liquid beef stock, hot
• 20 g balsamic vinegar
• 35 g dark brown sugar
• 1 pinch fine sea salt, or to taste
• 1 pinch ground black pepper, or to taste