10, 160gm eye fillet steaks, trimmed of all sinew and fat

10, 15gm slices, prosciutto

10, 30gm strips, brioche pastry (2cm wide, 15cm long)

10 heaped tbs mushroom duxelles (see below)

1 egg yolk, beaten with a pinch of salt

10 tsp Dijon mustard

Sea salt and freshly milled black pepper, to taste.


  1. Heat a heavy based pan until very hot. Lightly oil and season the eye fillet. Seal steak for about 1 minute on each side. Remove from heat then place in the blast chiller immediately.
  2. Once chilled, brush the top of the steak with mustard.  Place mushroom duxelles on top and smooth into a dome shape. Wrap single prosciutto slice over  top of the mushroom duxelles (neatly with the ends overlapping at the bottom of the steak). Trim off any excess prosciutto.
  3. Neatly wrap  strip of brioche over top of the prosciutto (with the ends overlapping at the bottom of the steak) Trim off any excess brioche. Repeat for each steak, then arrange Wellingtons on a tray and place in the blast chiller (or fridge) to set.
  4. Remove Wellingtons from chiller/fridge and brush the pastry with egg yolk prior to baking.
  5. Bake at 180°C for 14 minutes to achieve medium rare.

To Serve

  1. Place one tablespoon of pea purée in the centre of a main course plate and form into a circle using the spoon
  2. Place button mushroom garnish on top of the purée then place the Beef Wellington beside the garnish and drizzle plate with a little red wine and Madeira sauce
  3. Spoon foam onto the button mushroom garnish
  4. Finish with 3 sprigs of freshly picked watercress



3 shallots, finely diced

2 cloves garlic, finely chopped

1kg button mushrooms, finely chopped in a Robot Coupe

5 sprigs fresh thyme, picked

2 tbs olive oil

Sea salt and freshly milled black pepper, to taste.


  1. In a heavy based pan heat oil over medium heat. Sweat shallots and garlic until soft.
  2. Add mushrooms, cook until all the liquid has evaporated. Stir regularly with a wooden spoon. Add thyme, then season to taste.
  3. Remove from heat and allow to cool.  



350gm button mushrooms

3 shallots, sliced

1 tbs garlic oil

350ml thickened cream

1 tbs vegetable nage

3 tbs red wine sauce

100gm freshly shelled peas

5 leaves baby cos lettuce, cut into julienne

50gm baby Brussels sprout leaves or asparagus spears (season dependent)

Sea salt and freshly milled black pepper, to taste.


  1. Sweat the shallots in the garlic briefly without colouring.
  2. Add mushrooms and continue to cook for 1 minute. Add cream and a little of the nage, simmer then add red wine sauce to give a caffe latte colour.
  3. Add peas, cook for 1 minute, then add sprout leaves and cook another minute. Finally add the cos, then season with salt and pepper.




3  shallots, finely sliced

500gm button mushrooms, finely sliced

10gm dried mushrooms (cepes or forestiere mix)

3 sprigs fresh thyme

500gm unsalted butter

100ml Campania blend oil

1L water

100ml thickened cream

Skim milk

Foie gras shavings

Sea salt and freshly milled black pepper, to taste.


  1. Heat butter and oil in a heavy based pan, over medium heat. Add shallots, cook until soft.
  2. Add button mushrooms and thyme. Increase heat to high and cook until all moisture is evaporated from mushrooms then add water and dried mushrooms, reduce completely to a glaze.
  3. Pour in the cream, then return to boil and season
  4. Strain and keep the liquid (* you can use mushrooms for another purpose i.e. mushroom risotto).

Finshing the foam

Add 1 tsp skim milk to 2 dessertspoons of mushroom cream, add a pinch of foie gras shavings mix into a foam consistency with a stick blender.



375gm frozen peas

150ml thickened cream

3gm sea salt

1gm freshly milled black pepper.


  1. Bring cream to a simmer in a heavy based wide pan. Add the peas, then bring back to a simmer quickly, season and remove pan from the heat.
  2. Blitz in a high speed blender immediately.
  3. Spread puree out on a tray, then put in the blast chiller to cool quickly.