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
900g beef tenderloin (centre cut)
Salt and pepper
Pre-heat a heavy-based pan. Season beef with salt and pepper, then sear on all sides. Rest.
300g chicken breast, chopped
2 egg whites
Cayenne pepper and salt
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
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
2L veal stock
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.
500g Portobello mushrooms, chopped
100g shallots, chopped
4 garlic cloves, chopped
100ml olive oil
Salt and pepper
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
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
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.
03 9482 3002