I was lucky enough to recently have dinner at the absolutely stunning Rata – a Queenstown Restaurant owned and run by New Zealand celebrity chef Josh Emmett. With a very rustic New Zealand inspired menu it was difficult to make a decision, but we settled on one of the shared ‘feasts’, the Beef Wellington. And what a choice! Simply divine! Now I am no master chef, but managed to find the recipe online and just had to share it with you. The only thing I could fault at Rata was they did not have Bald Hills Wine on the winelist! We are working on that.
Josh Emmett’s Beef Wellington
(Recipe courtesy of www.tvnz.co.nz/masterchef-new-zealand)
- 2 litres Campbells Real Stock Beef
- 800g eye fillet of beef, even sized middle piece
- 1 sheet puff pastry
- 2 egg yolks
- small splash of Anchor milk
- 1 chicken breast, skin removed, chilled
- 1 egg white
- 150ml Anchor cream, chilled
- 250g button mushrooms, roughly chopped
- 250g Portobello mushrooms, roughly chopped
- Lupi olive oil
- 1 1/2 tsp fresh tarragon, leaves picked, finely chopped, stalks reserved
- 1 1/2 tsp fresh chives, finely chopped
- 1 1/2 tsp fresh chervil, leaves picked, finely chopped, stalks reserved
- 150g Homebrand plain flour
- 1 egg
- 310ml Anchor milk, plus extra if required
- 1tbsp Mainland butter, melted
- 50g Mainland butter, diced
1. For the beef, trim the eye fillet and remove any sinew. Place the Campbells Real Stock Beef stock and the reserved herb stalks in a large saucepan, place over high heat and bring to the boil. Reduce to a simmer, place the beef in the stock, and gently poach for 3 minutes. Remove beef from stock, drain and pat dry. Set aside and refrigerate.
2. For the crepe, sift the Homebrand flour and salt into a mixing bowl, create a well in the center, and whisk in the egg and a quarter of the Anchor milk. Whisk vigorously from the middle incorporating the Homebrand flour, add a little more Anchor milk and continue to whisk to form a smooth thick batter. Whisk in the remaining Anchor milk and melted Mainland butter to form a loose smooth batter which is the consistency of thick cream. Add a splash more milk if required to achieve the correct consistency. Set aside to rest for 15 minutes.
3. Heat a little chopped Mainland butter in a large non-stick frying pan over medium heat. Ladle some of the crepe batter into the pan and quickly swirl around to cover the base to make a large crepe. Cook until the crepe is a slight golden brown, turn over and cook until golden. Remove from the pan and set aside. You will need one large, thin, perfectly cooked crepe.
4. For the mushroom duxelle, roughly chop the chicken breast, place in food processor and blitz until smooth. With the motor still running, add the egg white and mix well. Once incorporated, slowly add the Anchor cream. Transfer to a mixing bowl and place in the fridge to chill.
5. Heat a large frying pan over medium high heat, add a generous amount of Lupi Olive oil and sauté the mushrooms until golden brown. Strain excess liquid off the mushrooms then chop very finely. Place mushrooms in the blast chiller to cool completely. Once well chilled, add the chopped herbs and then enough chicken mousse to bind the mix. Season well with salt and return to the refrigerator.
6. To assemble, preheat oven to 210C. Combine egg yolks and Anchor milk to make egg wash. Lay crepe out on a piece of baking paper, spread mushroom duxelle carefully and thinly over the pancake, about 3mm thick. Place the beef at one end of the crepe and roll up. Fold the ends of the crepe in so the beef is completely covered.
7. Place one sheet of puff pastry on dry, floured bench and use a little Homebrand flour to roll to the desired thickness (about 3mm), then allow to rest in refrigerator. Brush the pastry with egg wash thoroughly and carefully place wrapped beef on one end of pastry. Roll the pastry around the beef and seal at the ends. The beef should be rolled in such a way that the seam where the crepe ends meet, matches the seam where the puff pastry overlaps. When rolled, brush with egg wash again. Place in oven until pastry is golden and beef is cooked medium rare. This will take 25-35 minutes and the internal temperature of the beef should be 45-50C. Rest for 5 minutes and then serve.
Wine Pairing – Bald Hills Single Vineyard Pinot Noir 2011
Sweet, rich dark fruit on the palate, complex with hints of vanilla and leather. A simply perfect wine match with this dish!