Single-serve beef Wellington along with parsnip puree, veal and chicken jus

 

Before you begin:

1. Easy to make, especially the dessert. It just requires planning.

2. Both dessert and main can be made in advance (1 day ahead).

How many portions?

Between 2 and 4.

Your options:

Level 3 "The Champion": Main and dessert

Level 2 "The Charmer": Main only

Level 1 "The Player": Dessert only

What's for dinner?

Single-serve beef Wellington along with parsnip puree, veal and chicken jus.

Taste 10/10

Visuals 7/10

Difficulty - Technical (but manageable, requires preparation)

Notes: This version comes out incredibly neat. It is excellent for its presentations and getting a much better medium-rare. The oven temp was 180C/356F at 25 min and 15 min rest. Each fillet was roughly 200g per portion. You could share one fillet between 2 if served with an additional side dish and dessert (which I think is plenty). Rings are between 69mm and 45mm.

What about dessert?

Moussy cheesecake, butter biscuit base, and semi-cooked vanilla strawberries with syrup.

Taste 8.5/10

Visuals 8/10

Difficulty - Easy

Notes: Take on classic cheesecake; however, it is much lighter. The strawberries work incredibly well and bring everything together in harmony. Rings are between 100mm and 45mm.

Parsnip Puree:

- 300g parsnip peeled and diced

- 120g heavy cream 

- 120g milk

- 15g butter

- Salt to taste

1. Place everything in a pot (except for butter and salt) over medium-low heat.

2. Cook until parsnip is soft and tender. Take off the heat and allow to cool for 15 minutes.

3. Blend in a blender until smooth, and season with butter and salt.

4. PLace back into a clean pot, reheat and serve immediately.