"Beef Wellington"

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    • "Beef Wellington"

      "Beef Wellington"
      Mushroom filling
      80g dried porcini mushrooms
      2 tlbs (40ml) olive oil
      30g butter, chopped
      2 eschallots, finely chopped
      200g swiss brown mushrooms, finely chopped
      1 clove garlic, finely chopped
      2 tablespoons finely chopped flat leaf parsley
      1 tablespoons finely chopped tarragon
      1 tablespoon Dijon mustard
      For the mushroom filling. Place dried mushrooms in a bowl and add just enough boiling water to cover, stand 15 minutes, drain. Rinse under running water to remove grit.
      Meanwhile, heat oil and butter in a large frying pan over a high heat. Add eschallots, fresh mushrooms and garlic, cook until soft and golden. Stir in re-hydrated mushrooms, season with salt and pepper. Tip the mushrooms into a colander allow to cool to room temperature. Process mushroom mixture, parsley, tarragon and mustard in a food processor until finely chopped but not a paste.

      Beef Fillet
      500g beef fillet
      2 tablespoons Dijon mustard
      4-5 slices ham.
      For the beef fillet. Season the beef fillet with salt and pepper. Heat a lightly greased large frying pan, add beef and cook until all sides are well browned. Set aside to cool. Brush with the Dijon mustard.


      Place an even layer of mushroom mixture over the ham slices, then place the beef fillet on top. Roll over to encase the beef tightly. Place on a baking paper-lined non stick roasting tray, making sure that the seam is at the bottom. Bake for approx 30mins