Ingredients
Beef Wellington 1 kg Beef Fillet (middle cut) ½ bunch Thyme Salt & Pepper English mustard (to taste) 500 g puff pastry Duxcelle 500 g Flat field Mushrooms 1 Clove Garlic 50 g Butter 1 teaspoon truffle oil Salt & Pepper 1 tablespoon Chopped Parsley Leaf Crepe 2¼ cups Plain Flour 2½ cups Milk 3 Eggs 1 tablespoon Melted Butter 1 tablespoon cognacDescription
DuxcelleFinely Chop The Mushrooms And Sweat Off In Butter With The Garlic Until The Moisture Cooks Out Of The Mushrooms. Add The Chopped Parsley And Season With Salt And Pepper. Allow To Cool To Room Temperature Before Adding The Truffle Oil.
LifeStyle FOOD
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