Mushroom & Steak Wellington Over Cassava & Grilled Asparagus with a Wild Mushroom Sauce.
Author: Kiran Jethwa
Recipe type: Main Course
Cuisine: Continental Fusion
Prep time:
Cook time:
Total time:
Serves: 4
A twist on the classic using the mushrooms as the focus and enhancing them with one of my favorite cuts, brisket.
Ingredients
- For the mushroom pate stuffing
- 2 handfuls Wild mushrooms
- 2 handfuls Oyster mushrooms
- 2 handfuls Portobello mushrooms
- Salt & Pepper to taste
- 2 tbsp. butter
- ½ white onion
- 1 whole bulb of garlic (roasted)
- 4 tots of masala wine, Tia Maria
- 500 ml cream
- 1 bunch of chopped flat leaf parsley
- Zest of ½ lemon
- 1 bunch chives
- For the beef
- 1 Whole flank steak (or brisket)- Please ask your butcher
- ½ bunch of basil
- 2 zucchini
- 1 roll of puff pastry
- Salt & Pepper to taste
- Egg wash
- For garnish
- 2 kg Cassava (large)
- 1 bunch asparagus
- Drizzle of Olive oil
Instructions
- Pre- heat oven to 210 degrees centigrade.
- For the mushroom pate. Heat some butter in a frying pan and add the chopped onion, a pinch of pepper and then stir.
- Add the roasted garlic, mushrooms and the masala then stir.
- Add cream, roughly chopped parsley and a pinch of salt then let the mushrooms cook for about 15 minutes on a low heat.
- Strain the cream and liquid into another pan and set this aside
- Heat up the mushroom liquid and add the chopped chives, lemon zest and some more flat leaf parsley. Let it cook for 2 minutes, remove and set aside.
- Take half of the cooked mushrooms and put in a food processor then blend into a pate.
- Put the mushroom pate in a bowl and mix with the unprocessed cooked mushrooms.
- Add some salt and pepper and stir.
- For the flank steak: Cut through the thickest part of the middle and very carefully form two halves
- Cover a chopping board with cling film, place one half of the steak on the board and cover with some more cling film. Cover the rolling pin with cling film and bash the steak till it’s nice and thin. (Repeat the same with the other half)
- Again cover the board with cling film and place the thin flank on, season with salt and pepper.
- Slice the zucchini into thin lengths then lay some basil leaves on the flank steak until it is completely covered.
- Spoon some mushroom pate onto the centre of the flank.
- Take on end of the cling film and roll it over the pate, forming a large sausage shape. Bind the cling film at each end then set aside in the fridge for about an hour to cool and set.
- Place a large piece of baking paper onto the work surface and sprinkle with flour.
- Roll out some puff pastry onto the baking paper until it’s large enough to completely envelope the beef.
- Remove the beef from the fridge and carefully centre it in the middle of the puff pastry and take off the cling film.
- Using a knife cut slits in the end of the pastry and wrap over the middle to cover the beef.
- Carefully wrap the pastry over the sides of the roll until the roll is completely covered, use some egg was to help stick together
- Brush the remaining egg wash over the roll to glaze it nicely
- Place the roll with the baking paper on a tray and place in the oven for 30 minutes
- For the garnish: Heat some water in a saucepan.
- Peel the cassava and shape it into slabs of four (about an inch thick)
- Boil the cassava for 30 minutes and roast in the oven for 1 hour.
- Heat some olive oil in a pan and place the chopped asparagus into it. Cook them till they are lightly charred on the outside and set aside
- To serve spoon a little sauce onto the centre of the plate, then pile the roasted cassava and asparagus.
- Slice the mushroom wellington and place it on top of the piled asparagus and cassava.
