Mushroom Duxelles
| 265g | Button Mushroom |
|---|---|
| 4 | Dried Shiitake Mushroom |
| 15g | Unsalted Butter |
| 2g | Salt |
Soak dried shiitake mushrooms in 80℃ water for 20 to 30 minutes until softened, then drain, and finely chop them as well as button mushrooms. Heat up the pan over medium heat and melt unsalted butter. When butter is fully melted, add all the mushrooms with 2 g of salt, and cook gently while stirring frequently. When they are caramelized, reduce the heat and continue cooking until all moisture has vaporized. This process will give a more concentrated aroma of mushrooms.
Blanched Swiss Chard
| 1 | Swiss Chard Leaf |
| Cold water |
Boil the salted water. I used 15 g of salt for each liter. Once it starts boiling, turn off the heat and blanch the swiss chard leaf for 15 seconds, then place it into cold water to prevent overcooking. Once it cools down, place it on the paper towel to remove excess water.
Spinach Crepe
| 26g | Spinach Leaves |
|---|---|
| 150g | Milk |
| 1g | Salt |
| 50g (or 1) | Egg |
| 3g | Neutral Oil |
| 1/2 tsp | Baking Powder |
Mix everything in a small bowl and blend until smooth. Heat up the pan with a touch of oil. When heated up, pour the mixture and spread it out evenly. Cook one side until you can separate the edge from the pan, then flip it over and cook until done. Once cooked, cut the crepe into the desired size of circle with a ring cutter.
Beef Fillet Preparation
| 200g | Beef Fillet |
|---|---|
| 3g | Salt |
| Neutral Oil |
First, trim the fillet to the exact size of the spinach crepe. Then, season the meat with the salt. Be sure to season every part of meat evenly. Remove any excess moisture that comes out from the meat with a paper towel so that we can get a nice crust outside. Then preheat the pan(I used a stainless steel pan) with drizzles of oil until it reaches the smoking point. Once the smoke starts to smoke, place the mean on the pan and sear it for 1.5 to 2 minutes for a nice maillard reaction. After, take the meat away from the heat and set it aside. Don’t wash the pan you used for this. This will be used for the sauce.
Red Wine Jus
| 480ml | Beef & Vegetable Stock |
| 60ml | Red Wine |
| 3 | Button Mushrooms |
| 1/4 | Onion |
| 5g | Butter |
Finely chop the button mushrooms and thinly slice the onion. Heat up the pan we used for searing beef. Remove excessive oil from the pan then put chopped mushroom and onion into the pan. Cook them until caramelized, then deglaze the pan with red wine. When the wine has evaporated, reduce the heat to lowest point and pour the beef stock into the pan, and reduce it until it becomes ⅓ of the original amount or desired consistency is achieved. Then finish it with butter.
Pastry Dough Preparation
| 2 sheets | Frozen Puff Pastry |
| Flour |
Lightly flour the work surface and place the puff pastry sheets on it. Then, roll the puff pastry evenly to approximately 3 mm thickness. After, with a ring cutter, cut out the dough into two circles for both the base and the top. In my case, I cut the base approximately 12 cm in diameter. For the top pieces, cut it 1–2 cm larger than the base so that it can seal over the filling. Then, let the base and the top keep in the fridge.
Assembly - Part 1
| Mushroom Duxelles |
| Blanched Swiss Chard Leaf |
Trim off the thick stems from swiss chard leaf and keep only the tender green portions. Lay a sheet of plastic wrap flat on the working surface and place the chard leaf flat on the wrap. Place the mushroom duxelles onto the center of the leaf and shape it into a log. Fold the leaf over the duxelles filling in sequence: front, back, left, and right while enclosing it tightly to form a neat shape. Make sure to match the size of meat with this duxelle wrap. To keep this shape, roll and tighten the wrap gently with the plastic wrap.
Assembly - Part 2
| Assembly - Part 1 |
| Prepared Beef Fillet |
| Prepared Spinach Crepe |
| Prepared Puff Pastry |
Place the base dough on the work surface, then place the metal ring on the middle of the base. Place one spinach crepe piece into the base of the metal ring. Then, carefully position the fillet in the centre of the metal ring. After, put the duxelles wrap on the top. Lastly, remove the ring and place the top dough over the fillings. Make sure to fit it tightly on the fillings without gaps for better shape. Then trim off excessive dough and put it in the fridge.
Assembly - Part 3
| 20g | Egg Yolk |
| 2g | Water |
| Assembly - Part 2 |