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Sichuan and Shiitake Beef Wellington

Name: Sichuan and Shiitake Beef Wellington
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 6
Ingredients: 625g (1 lb 6 oz) beef eye fillet (centre cut); vegetable oil, for frying; 1 tbsp Sichuan peppercorns; 1 tbsp sea salt flakes; ¼ cup Dijon mustard; plain (all-purpose) flour, for dusting; 2 sheets puff pastry; 2 egg yolks, for brushing; cooked green beans, to serve; Mushroom duxelle filling; 200g (7 oz) button or Swiss brown mushrooms, halved; 6 dried shiitake mushrooms, soaked in hot water, stems removed; 2 red shallots, chopped; 2 garlic cloves, chopped; 1 tbsp extra virgin olive oil; 20g (½ oz) unsalted butter; ¼ cup Shaoxing wine; 2 tbsp finely chopped spring onion (scallions); 1 tbsp shiro miso paste; 1 tbsp Dijon mustard; zest of 1 lemon; Scallion crepes; 300g (10.5 oz) plain (all-purpose) flour; 625ml (2½ cups) full cream milk; 2 eggs; 30ml (1 fl oz) melted unsalted butter; ½ cup finely chopped spring onion (scallions); Hoisin sauce; ½ cup hoisin sauce; 3 tbsp hot water

Prep 1h

Cook 40m

Total 1h 40m

This Sichuan and Shiitake Beef Wellington recipe features a tender beef fillet with Sichuan peppercorns and a mushroom duxelle filling wrapped in puff pastry. Serve with scallion crepes and hoisin sauce for a delicious and impressive meal.