Wellington
1. Season beef with salt, pepper, oregano and sear on hot pan till caramelised.
2. Slit fillet in center to the middle.
3. Season foie gras with salt and pepper lightly.
4. Stu fillet with foie gras.
5. Brush fillet with Dijon mustard and roll in cling wrap.
6. Allow to chill in fridge to set its shape.
7. Sauté mushroom and shallot with butter until fully cooked and dry.
8. Blend mushroom mix in a food processor.
9. Lay out mushroom mix on prosciutto laid out on cling wrap
10. Remove cling wrap from fillet and roll in mushroom and prosciutto
11. Roll in puff pastry and seal with egg wash
12. Brush whole pastry with egg wash.
13. Bake in preheated oven at 180ºC for 15 minutes or until desired doneness
14. Slice and serve with shaved white truffle
Sides
1. Melt butter in a pan until it start to burn.
2. Strain off the burned milk solids
3. Bring 500 ml of water to a boil.
4. Stir in 1 pkt of potato powder
5. Stir in burned butter and cream.
6. Bring potato puree to a boil and season salt to taste
7. In a pot heat up pomace olive oil to 45ºC
8. Add in garlic, oregano, black peppercorn and cherry tomato
9. Confit the tomato for 1 hour
10. Remove from confit oil and dust with sea salt and serve with wellington.
11. Pour red wine jus into a sauce pot and bring to boil, drizzle over wellington to serve.
Recipe by Chef Clement
