Wrapped in puff pastry & Mushroom Duxelle, ohakune carrot puree, sauté green beans, truffle potato gratin, sauce béarnaise, porcini jus

Serves 4


Beef fillet-800gms  (trimmed, rolled in cling wrap, chilled)

Dijon mustard

Flaky puff pastry- 1 sheet

3 egg yolks

Salt and pepper


400 grams Mixed mushrooms

1 tbsp. olive oil

Salt and pepper

3 Carrots  (peeled & Chopped)

1 onion (Chopped)

2 tbsp. honey

Olive oil -1tsp

Salt and pepper

200mls Cream

4 Agria Potatoes (peeled sliced thinly)

1 tbsp. Truffle paste

Salt and pepper

300mls Chicken Stock

2 egg yolks

8 mls Tarragon vinegar

200mls Hot clarified Butter

Juice of ½ lemon

1 tbsp. Chopped Chives

300mls Beef Demi glaze stock

150 mls Red wine

1 star anise

1 cinnamon stick

1 bay leaf

3 pepper corns

1 tbsp. Soaked, chopped dried porcini mushrooms

Beans (top ‘n’ tailed/5 per portion) or asparagus

1 tsp. butter

Salt and pepper

Chopped fresh thyme

Red mixed micros

Truffle oil


To prepare the beef fillet

Fully trim and roll a beef fillet in cling wrap chill in the fried for 2 hours at least.

In a hot pan sear the beef on all sides and season with salt and pepper and chill in the fridge for 2 hours.

Roll a sheet of puff pastry gently dusted with flour

Place the beef fillet in the middle brush Dijon mustard evenly on all sides and place the mushroom Duxelle on top pat it gently so it stays on top.

Egg wash the sides of the pastry and roll the pastry encasing the beef in the middle, cover all sides and place in the fridge .

Score the top of the pastry with the back of the knife making a pattern on top glaze with egg yolk and sprinkle sea salt .

To prepare the mushroom Duxelle

Chop all the mushrooms very fine

In a hot pan add a dash of oil and add the mushrooms and salt , let it cook for 10-15 minutes till almost dry

Cool the mix and use on beef fillet before wrapping

To prepare carrot puree

In a pot add olive oil Sweat the onion off, add carrots, honey, season and add cream cover and cook on a very low heat for 20-30 minutes till carrots are cooked fully

blend till a smooth puree, season.

To Prepare truffle potato gratin

Layer up the potatoes in a pie dish or anything suitable to bake, in a pot add the chicken stock, salt & pepper, truffle paste and bring to a boil, pour the liquid on the potato layers (20 layers). Cover with butter paper and tin foil .

Bake at 170 degrees Celsius for 52 minutes, chill and press under a weight, over night.

For the sauce Bearnaise

Whisk yolks and vinegar over heat, slowly add clarified butter, season with lemon juice, salt, pepper and chopped chives.

To prepare porcini jus

Dry roast the star anise, cloves, cinnamon and bay leafin a pan, add the red wine, reduce by 1/3, add demi glaze, bring to the boil for 2minutes, remove from heat and add the mushrooms reduce till it coats lightly the back of a spoon

Toss blanched beans or asparagus in butter, thyme salt & pepper.

To assemble the dish cook the beef in a preheated oven 200 C for

14-16 minutes and rest for 7-10 minutes on a resting tray.

Cut the gratin and reheat in the oven

Place carrot puree on a plate, place beans or asparagus on the plate, cut the beef in 4 potions and place on the beans season with sea salt .

Place the gratin and top with sauce béarnaise place the jus in a jug.

Drizzle with truffle oil and garnish.