For the beef & tandoori spice mix

Method:

1)     Mix all the dry spices together in a mixing bowl. The recipe is going to make more than the spice mix we need for the Wellington.

2)     Place the fillet of beef on a tray and generously sprinkle the spices over the beef until completely coated, dust off the excess.

3)     Cover & refrigerate for 24 hours

4)     Remove from fridge. Drizzle oil over until it lightly coats the beef.

5)     Heat a non-stick pan and add little oil, once the oil start smoking flash fry the beef until caramelised from all sides. Drain over a kitchen towel and leave on the side for assembly

Tip – to get smoky aroma, if the fillet is fried on a charcoal BBQ or a tandoor then even better.

For the mushroom duxelles

Method:

1)     For ease, put the mushrooms in a blender and pulse until they are broken down to a paste. Remove.

2)     In the same blender add the ginger & garlic and blend into a smooth paste. From this we need only 50gms of paste. The rest of the paste can be put in a sealed jar & left In the fridge for at least a week or if preferred then can be frozen.

3)     Take a wide base flat pan on a medium high heat and add butter. Once the butter is frothy, add the shallots and sweat until golden brown in colour.

4)     Then add the ginger & garlic paste and cook for 1 minute followed by the mushroom paste. Cook until all the water from the mushroom is evaporated & mushroom start forming a thick paste.

5)     While the mushrooms are cooking, in another medium pan, add the 250gm double cream, place on a medium high heat and keep whisking until the cream starts boiling. Keep whisking until the cream is reduced to approx. 100gm. If you will not whisk the cream then it will caramelise and burn.

6)     Once the mushrooms are ready, mix the reduced cream and adjust the seasoning with salt. Cook further for 5 minutes to ensure evaporation of any water.

7)     Spread the duxelled on a flat tray, cover and chill. Leave in the fridge until needed for assembly.

For the pancakes-

Method:

1)     Mix the milk and eggs and blend using a hand blender or a whisk, hand blender is preferable.

2)     Pour over the flour & salt (to taste) in a mixing bowl and then blend to obtain a smooth batter. Pass through a conical strainer.

3)     Take a medium sized non-stick pan, add oil and allow to heat, wipe with a kitchen towel.

4)     Reduce the heat and then with a medium ladle pour the batter in the pan, spread evenly and then pour the excess back into the batter bowl.

5)     Prepare pancakes until all the batter is used. Allow to cool and keep them cover for assembly.

Tip – Chopped herbs can be added to the pancakes if preferred.

For the vegetables

Method:

1)     Using a small Parisienne scoop make carrot pearls. With the trimming make a quick carrot puree.

2)     Bring a medium size pan with water to boil. Add salt once the water starts boiling. Keep a bowl of ice water ready on the side.

3)     Blanch the peas followed by asparagus then carrot and radish. Refresh in ice water, drain and pat dry.

4)     Just before service, take a pan and place on a medium high heat, add butter and allow to froth, then add the shimeji mushrooms and toss until light golden.

5)     Then add all the vegetables and toss, finish seasoning with salt, keep warm for service.

For the smoked creamed potatoes

Method:

1)     Once the potatoes in the oven are soft to touch, cut into half and scoop the flesh in a potato ricer and press.

2)     While the potatoes are hot, add the butter and start working with an aid of a wooden spoon. The butter should melt into the potato.

3)     The butter will split, add milk to emulsify followed by the smoked oil & salt.

4)     Mix well and keep warm in a piping bag.

For the tandoori gravy

Method:

1)     Take a wide bottom saucepan, place on a medium heat and add butter. Once the butter is frothy, add the beef trimmings and caramelise until dark golden brown.

2)     Remove the trimmings and then add the onions, cook until dark golden brown.

3)     Then add the ginger garlic paste, cook for a minute followed by adding all the spices.

4)     Keep cooking for further 2 minutes, add the caramelised beef trimmings followed by the stocks.

5)     Bring to boil and skim. Cover with tin foil and cook for 45 minutes.

6)     After 45 minutes remove the tin foil. Skim as much as possible.

7)     Pass through a colander and then fine mesh strainer in a clean pan. Place back on the heat and bring to boil, keep skimming until reduce more than by half.

8)     Pass through a muslin/cheese cloth if possible & keep hot for service.

Assembly

Method:

1)     Pre-heat the fan oven to 200 degree C.

2)     Take a large piece of cling film on a clean worktable.

3)     Organise the pancakes over, approx. 6 overlapping the corners. Stick the corners with egg wash.

4)     Spread the duxelles evenly on the pancakes. Place the beef fillet in the centre.

5)     Roll the pancakes making use of the clingfilm for support ensuring the cling film does not get folded while rolling the pancakes. Cut any excess.

6)     Then tightly fold the cling film and place in the fridge to rest.

7)     Once rested, remove the cling film. Spread another, cling film on the worktable. Place the puff pastry sheet over.

8)     Brush the puff pastry sheet with egg wash and place the pancake wrapped beef over. Follow the same way as you have done with the pancakes by rolling the puff pastry over. Roll the cling film very tightly.

9)     Allow to rest in the fridge.

10)   Any trimmings obtained from the puff pastry will be rolled and cut using a lattice cutter.

11)   Remove the wellington from the fridge, brush with egg wash and neatly organise the lattice over & egg wash again.

12)   Place the Wellington on a baking tray lined with non-stick paper. Place in the oven with a meat thermometer inserted in the wellington.

13)   Cook until the thermometer reads 42 degree C as internal temperature. This should take around 25 minutes.

14)   Remove from the oven. Allow to rest, keep the thermometer inserted.

15)   While the Wellington rests. Organise the vegetables on a plate as well as the creamed potatoes and carrot puree.

16)   Carve the Wellington and place a slice on the plate.

17)   Serve the gravy hot on the side.

Those who want cheffy presentation –

1)     You can get creative by serving vegetables and mash in a small bowl sprinkled with crispy onions, some micro watercress shoots.

2)     You can use the carrot puree and decorate the plate and then serve the beef slice over.

3)     Serve the sauce on the side.