Take a lump of good aged beef fillet, season it well and give it a bit of a sear in the pan. Finely chopp some shallots and some mushrooms sweat them slowly until dry; throw in some salt and pepper and a bit of fresh thyme. Roll some all butter puff out to the right size and smear it with a good layer of fine pate (foie gras perhaps!). Do the same with the mushroom mix and put the seared beef on top. Roll the whoe lot into a neat package and bake until golden brown on the out side an red and juicy on the inside.
Come join us for a night of Beef Wellington and the unveiling of a few new vintage wines on our list. Andrew will be serving a simple 3 course meal featuring the Beef Wellington with a yummy madeira sauce and vegetables, a seafood entree and probably a light jam pudding for sweets..
Cost per person $45.00 This is a strictly limited number function so BOOK EARLY
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