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Donovan Cooke’s Beef Wellington

Donovan Cooke, of Ryne in Fitzroy North, has an impressive résumé and experience in leading restaurants both locally and internationally. Here, he shares a classic recipe with us.

Donovan Cooke’s Beef Wellington

 

Serves 6

 

Beef

Ingredients:

900g beef tenderloin (centre cut)

Salt and pepper

 

Method:

Pre-heat a heavy-based pan. Season beef with salt and pepper, then sear on all sides. Rest.

 

Chicken Mousse

Ingredients:

300g chicken breast, chopped

2 egg whites

100ml cream

Cayenne pepper and salt

 

Method:

Place chopped chicken into a chilled food processor bowl; turn on to full speed. Add egg whites, scraping down the sides; add the salt and cayenne pepper, turn on to full speed. Add cream, then pass through a drum sieve. Place in the fridge to rest.

 

Red Wine Fumet

Ingredients:

150g butter

4 bottles Shiraz (750ml ea)

1 bottle Ruby Port (750ml)

40 shallots, thinly sliced

5 heads garlic, cut in half

1 bunch thyme

3 bay leaves

15 peppercorns

2L veal stock

 

Method:

Place shallots, garlic and herbs in a pan. Add the red wine and port, bring to a rapid boil. Reduce to 1 litre. Place the veal stock in a pan and reduce by half then strain through a coffee filter, then add to the wine reduction. Bring to the boil then pass; reduce again adding the butter. Season to taste.

 

Mushroom Duxelle

Ingredients:

500g Portobello mushrooms, chopped

100g shallots, chopped

4 garlic cloves, chopped

100ml olive oil

Salt and pepper

 

Method:

Sweat chopped shallots and garlic in olive oil, add chopped mushrooms, cover with a lid and cook until soft; remove the lid and cook until totally dry. Place to one side to cool.

 

For the Beef Wellington

900g beef tenderloin

Puff pastry (rolled into 1 × 600mm × 300mm × 5mm thick)

300g cooked mushroom duxelle

12 thin slices prosciutto

200g foie gras

200g chicken mousse

2 egg yolks

Salt and Pepper

 

Method:

Add the chilled duxelle to the chicken mousse, dice the foie gras and bind with the chicken mousse.

Take a piece of cling film and lay it flat. Place the prosciutto slices on top, slightly overlapping, then spread a layer of mushroom/foie gras mousse on top of the prosciutto, then top that with the seared beef.

Roll the prosciutto over the beef then roll tightly with the cling film. Refrigerate for 1–2 hours to set.

Lay out the puff pastry on baking paper. Remove beef from fridge, remove the cling wrap and place beef at one edge of the puff pastry. Egg wash around the beef then roll over the pastry to encase the beef. Seal the ends, then refrigerate again for around 20 minutes to set.

 

Pre-heat oven to 180°C. Remove the Wellington from the fridge. Apply egg wash and sprinkle with sea salt, then place in the oven on a pre-heated tray. Cook for 15 mins. Remove from oven and allow beef to rest for 

15–20 mins.

Slice the beef into 6 equal pieces and drizzle with the red wine fumet.

Serve and enjoy!

 

De Beaurepaire and G&M Wine Dinner at Ryne

Enjoy Donovan’s fabulous cuisine over 4 courses plus canapés, with matched wines from De Beaurepaire Wines, at Ryne on Wednesday, 11 September from 6.30pm. Co-hosted by G&M, the cost is $140pp and bookings are essential. To book, call 03 9482 3002.

 

Ryne, 203 St Georges Road, Fitzroy North, VIC

03 9482 3002

www.ryne.com.au