BEEF WELLINGTON

For the Mushroom Duxelles: In a non-stick pan, heat the butter over medium heat until melted. Add the mushrooms and Ranch Seasoning. Cook the mushroom mixture for ± 20 minutes or until all liquid has evaporated. Transfer into a bowl, cover and set aside to cool down. For the Beef Fillet: Coat the fillet with the oil and sprinkle with the Ranch Seasoning. Cover and allow to rest in the fridge for ± 10 minutes. Heat a griddle/skillet pan over medium to high heat. Add the fillet and sear for 1-2 minutes on all sides. Place on an oven tray and set aside to rest for ± 10 minutes. For the Pancakes: Sift the Master Sweet Batter into a bowl. Add the milk, water and oil. Whisk until smooth and lump-free. Decant into a pouring jug and allow to rest for ± 10 minutes. Lightly brush a non-stick pancake pan with oil and heat over medium heat. Slowly pour ¼ cup batter into the centre of the pan, tilting the pan in a circular motion to evenly coat the bottom. Cook for 1-2 minutes or until the bottom just starts to turn golden-brown. Loosen the edges with a plastic spatula and gently flip the pancake to cook the other side. Make sure the pancake is flat against the pan, with no folds. Cook for ± 1 minute before sliding onto a warm plate. Repeat the process with the remaining batter (± 5 pancakes), greasing the pan between each pancake. To complete the Wellington: Preheat the oven to 200 °C. To assemble, roll out a large piece of plastic wrap. Lay out 2-3 pancakes on the plastic wrap so they overlap and are large enough to wrap around the fillet. Spread the mushroom mixture evenly over the pancake layer. Place the fillet towards the bottom and roll the pancake layer over the fillet, using the plastic wrap to tighten. Continue to roll the fillet into a tight cylinder shape, twisting the end of the plastic wrap to secure. Refrigerate for ± 20 minutes. Place a double layer of plastic wrap on counter. Unroll the pastry onto the plastic, and using a rolling pin, roll the pastry out evenly to fit the length and width of the fillet. Unwrap the plastic from fillet and place three-quarters of the way up on the pastry. Brush the exposed pastry with egg wash. Lift the plastic with pastry up and over the fillet tightly, until pastry edges overlap slightly. Press along the seam to seal. Remove the plastic wrap and place the Beef Wellington in an oven dish. Coat with the remaining egg. Use a knife and gently score the pastry to create a pattern. Place in the fridge for 5 minutes. Place in the centre of the oven and bake for ± 20 minutes or until golden-brown. Remove from the oven and allow to rest for 5 minutes before slicing and serving.