Beef Wellington

Ingredients

• 1kg Beef Roll
• 400g Puff Pastry
• 500g Mushrooms
• 1 Onion
• 1 Garlic
• 1 Thyme
• 1tbs Paprika, Dry Parsley, Lamb Seasoning, Black Pepper
• 1 Bottle Red Merlot Wine 
• 300g Potatoes and peas 
• 500g Mix Veggies 
• 500g Prosciutto

Method

1. Roast The veggie in Oven    
2. Sear the beef at sea point it with garlic and herbs     
3. Fry Mushrooms with butter and wine     
4. Roll out pastry and layer it mushrooms and prosciutto    
5. Add Beef roll and close     
6. Glaze with egg and milk, put in the oven for 45 minutes      
7. For the jus, combine butter, red wine, Beef stock, balsamic vinegar, sugar, water to boil    
8. Boil Potatoes and peas, mash potatoes and peas in butter and garlic, cream, salt, and pepper     

NOTES

Slice the beef wellington into 2 pieces, on top of veggies next to the mash and jus on top.

For the Vegan I will be serving Cabbage rolls with vegan mince, onions, red wine, coriander and stir fry mix