Beef Wellington with Blackberry Jalapeno Irish Whiskey Preserve Sauce


2 x 400g beef fillets
Olive oil, for frying
500g mixture of wild mushrooms, cleaned
1 thyme sprig, leaves only
500g puff pastry
8 slices of Parma ham
2 egg yolks, beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper

For the Red Wine sauce

2 tbsp olive oil
2 tbsp Akaka Falls Farm Blackberry Jalapeño Irish whiskey Preserve
200g beef trimmings
4 large shallots, peeled and sliced
12 black peppercorns
1 bay leaf
1 thyme sprig
Splash of red wine vinegar
750ml bottle red wine
750ml beef stock


  1. Shape and Chill the Beef:
    Wrap each beef fillet tightly in three layers of plastic wrap to maintain its shape.
    Refrigerate overnight.
    Remove the plastic wrap and sear the beef fillets in a hot pan with a bit of olive oil for 30-60 seconds until browned all over and rare in the middle.
    Remove from the pan and let them cool.
  2. Prepare the Mushroom Duxelle:
    Finely chop the mushrooms and sauté them in a hot pan with a little olive oil, thyme leaves, and seasoning.
    Cook until the mushrooms release their juices, then continue cooking over high heat for about10 minutes until the excess moisture evaporates, leaving you with a mushroom paste(duxelle).
    Remove the duxelle from the pan and let it cool.
  3. Roll Out Pastry:
    Cut the pastry in half and roll each piece into a rectangle large enough to wrap one beef fillet.
    Chill in the refrigerator.
  4. Assemble the Wellington:
    Lay a large sheet of plastic wrap on a work surface and place 4 slices of Parma ham in the
    middle, slightly overlapping to create a square.Spread half of the mushroom duxelle evenly over the ham.
    Season the beef fillets and place them on top of the mushroom-covered ham.
    Using the plastic wrap, roll the Parma ham over the beef, then roll and tie the plastic wrap to create an evenly thick log.
    Repeat this step with the other beef fillet and chill for at least 30 minutes.
  5. Egg Wash and Chill:
    Brush the pastry with the beaten egg.
    Remove the plastic wrap from the beef and wrap the pastry around each ham-wrapped fillet.
    Trim the excess pastry and brush the entire surface with egg wash.
    Cover with plastic wrap and chill for at least 30 minutes.
  6. Make the Red Wine Sauce:
    Heat olive oil in a large pan and brown the beef trimmings.
    Stir in the shallots, peppercorns, bay leaf, Akaka Falls Farm Blackberry Jalapeño and thyme.
    Cook for about 5 minutes until the shallots are golden brown.
    Add the red wine vinegar and let it bubble until almost dry.
    Pour in the red wine and boil until reduced.
    Add the beef stock and simmer gently for 1 hour, skimming any scum.
    Strain the sauce through a fine sieve lined with muslin. Season to taste and set aside.
  7. Bake and Serve:
    Preheat the oven to 200°C (Gas 6).
    Score the pastry lightly and brush with egg wash once more.
    Bake for 15-20 minutes until the pastry is golden brown and cooked.
    Let the Beef Wellingtons rest for 10 minutes before slicing.
    Reheat the red wine sauce and serve it as an accompaniment with the sliced Beef Wellingtons.


A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin,Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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