Beef Wellington with Parsnips Mash
A recipe in which the filet is doused in a homemade mushroom duxelle and wrapped in prosciutto and puff pastry before being baked in the oven. Served with parsnip purée.
This recipe contains a pantry (brandy), which is not supplied byb 7C2U due to alcohol laws.
From $12.95 – $65.95
- Ingredients
White button mushrooms, garlic, butter, beef tenderloin, extra-virgin olive oil, salt, black pepper, prosciutto, Dijon mustard, flour, puff pastry, eggs, olive oil, shallots, garlic, beef stock, cream, wholegrain mustard, green peppercorns, parsnips, potatoes, milk, butter, crème fraîche, 7C2U special herbs and spices.
