French chef, restaurateur and all-round nice guy, Manu Feildel loves his sauces. Let’s be honest, who doesn’t? And with Manu’s new range of French-inspired sauces – ‘The Sauce By Manu’ – you can now bring a little bit of France home. No need to fuss about, trying to get the sauce just right, as Manu has taken care of this for you. All you need to do is simply focus on pulling together the rest of the meal.
If you’re planning to celebrate Bastille Day with a French dish, why not take Manu up on his offer to give you a helping hand. Manu currently has six sauces available from Woolworths (RRP $5): Peppercorn, Lamb & Rosemary, Mushroom, Red Wine, White Wine, and Mustard Sauce.
To kick off the celebrations, why not try Manu’s delicious Beef Wellington recipe.
Beef Wellington & Manu’s Red Wine Sauce
“My delicious version of a classic French Red Wine Sauce. Made with shiraz, veal and beef glace, onions and classic herbs and spices. I love whisking in a knob of butter just before serving. Magnifique!”
INGREDIENTS (serves 4)
- 800g-1kg Beef Eye Fillet
- 20ml Olive Oil
- 8-10 Very Thin slices of Prosciutto
- 1 Sheet Careme Butter Puff Pastry Or 2 Sheets Of Puff Pastry
- 1 egg, lightly beaten
- 2 X 150g Pouches The Sauce By Manu – Red Wine Sauce
- 400g Swiss Brown Mushrooms, coarsely chopped
- 3 Golden Shallots, coarsely chopped
- 3 Cloves Garlic, crushed
- 6-8 Sprigs Thyme
- 30ml Olive Oil
- 30g Butter
- 50ml Madeira Or White Wine
METHOD
1. Line a large flat baking tray with baking paper. Remove beef from the fridge and leave for an hour or so to come to room temperature.
2. Season the beef with sea salt and pepper. Place a large frying pan over a high heat, pour in oil and when hot, add the beef, cooking for 6-8 minutes, turning occasionally, until well-sealed and golden on all sides. Transfer to a wire rack placed over a plate to rest and cool. The plate will catch any liquid the meat releases.
3. For the mushrooms, place shallots, garlic and half the mushrooms in a food processor and pulse until finely chopped. Transfer to a bowl. Place the remaining mushrooms in the processor, add herbs and pulse until finely chopped. Add to the bowl of mushrooms and mix well. Set aside.
4. Return the frying pan to a medium high heat, add oil and butter and when the butter is foaming add the mushroom mixture. Cook for 8-10 minutes, stirring occasionally or until most of the liquid has evaporated. Pour in madeira or wine and cook for a further 2-3 minutes or until the liquid has evaporated. Season to taste with sea salt and pepper and set aside to cool.
5. Preheat oven to 230 degrees celsius. Lay the prosciutto in overlapping strips on a flat surface. Spread with mushroom mixture. Place the beef in the center of the prosciutto and wrap up, encasing the meat in mushrooms and prosciutto.
6. Unroll the sheet of pastry and place beef in the center. Wrap pastry around the beef, finishing seam side down and tucking the ends under. Transfer to the prepared oven tray and ensure the beef is well sealed. Score the pastry with a sharp knife in your desired pattern, taking care not to cut the pastry all the way through. Brush with beaten egg yolk and bake for 30-35 minutes or until your pastry is golden and crisp. Remove and leave to cool slightly.
7. Heat The Sauce by Manu – (Red Wine sauce) according to packet instructions.
8. To serve, cut the Wellington into 4 even portions and place on warm serving plates. Drizzle with a generous spoonful of sauce and serve with your favorite steamed greens, as desired.
Bon Appétit!