Bistro Fillet Wellington with Truffle Mash, Pickled Mushrooms and Red Wine Jus


For Red Wine Glaze

  • 500ml Red Wine
  • 500ml liquid Beef Stock
  • 1 Sprig of Rosemary
  • Salt and pepper to taste


Reduce red wine in a pan by half. Add beef stock and rosemary. Reduce by half again. Season with salt & pepper to taste.

For Truffle Mash

  • 7-8 Large Potatoes
  • Butter
  • Truffle Oil to taste
  • Touch of Cream
  • Salt & Pepper to


Peel, chop and boil the potato in salted water until a forked or spoon can easily cut it. Drain well but keep a little of the water to add back in if needed. Blend thoroughly with a stick blender adding a little of the water and cream if needed to get a smooth consistency. Add a knob of butter, truffle oil and season with salt and pepper to taste.

TIP: If you want it really smooth, you can also pass it through a fine sieve too.

For Pastry Tops

  • Sheet of Flaky Pastry
  • Egg & milk for egg washing


Cut pastry into circles about the same size as the medallions. Place on a greaseproof paper lined tray. Brush the top with whipped up egg and milk and put in the oven at 180 degrees until lovely and golden (15-20 mins).

Pickled Exotic Mushrooms

  • 200g Exotic Mushroom mix (otherwise shiitake or chestnut)
  • 100ml Cider Vinegar
  • 15g picked Thyme
  • Salt & Pepper to taste


Heat a pan on a medium high heat. Add a little oil. Fry the mushrooms and thyme until golden. Season with salt and pepper. Add the vinegar and let it reduce a little. Remove from the heat and let them cool for use later. Recipe: Luke Otter, The Corner Bar Howick

Plating up

  • Get 1 kg Duncan Bistro Fillets out of the fridge early and allow to come up to room temp.
  • Heat a pan on very high heat
  • Rub the bistro fillets in a little oil, salt and pepper (a few herbs like thyme or rosemary if desired)
  • Sear the meat for 1-2 mins on each side, and wrap in foil to rest. (If you use a thermometer, pull the meat out of the pan when the centre is at 46-48 degrees, it will then raise to around 57-58 degrees while resting, making it perfectly pink and juicy)
  • Meanwhile smear the hot mash onto the plate, place the well-rested bistro fillets on top.
  • Place the warm mushrooms on the plate and add a little jus to the meat and mushrooms.
  • Place the puff pastry tops on last so they don’t get jus on top of them and ruin the presentation.
  • To finish, add a little touch of truffle oil over the whole dish (avoid the pastry)
  • Dress with some micro greens if you desire
  • Share, and Enjoy!