Duncan Venison Bistro Fillet Wellington, with Truffle Mash, Mushrooms & Red Wine Jus

Ingredient Quantity
Large potatoes 6-7
Knob of butter
Touch of cream, salt and pepper
Sheet of flaky pastry 1
Exotic mushroom mix (or shitake or chestnut mushrooms) 200 grams
Cider vinegar 100 millilitres
Thyme, fresh 15 grams
Red wine 500 millilitres
Beef stock 500 millilitres
Sprig of rosemary, salt & pepper to taste
Duncan Venison Bistro Fillet 500 grams



Peel, chop and boil the potato in salted water until a fork or spoon can easily cut in half. Drain well, but keep a little of the water to add back in if needed. Blend thoroughly with a stick blender, adding a little of the water and touch of cream if needed, to get a smooth consistency. Add a knob of butter, truffle oil, and season to taste.

Pastry tops

Cut pastry into circles, about the same size as the Bistro Fillet medallions.

Place on a greaseproof paper lined tray. Brush the top with whipped up egg and milk, and put in the oven at 180°C until lovely and golden (about 15 - 20 mins).

Pickled exotic mushrooms

Heat a pan on medium to high heat. Add a little oil and sauté the mushrooms and thyme until golden. Season with salt and pepper.

Add the vinegar and let it reduce a little. Remove from the heat and let them cool for use later.

Red wine glaze

Reduce red wine in a pan by half, add beef stock and rosemary, reduce by half again, season with salt and pepper to taste.

To serve

Rub the Bistro Fillet in a little oil, salt and pepper, and a few herbs like rosemary and thyme if desired.

Sear the meat in a very hot, preheated pan for 1 - 2 mins each side, then wrap in foil to rest. (If you like to use a thermometer, pull the meat out of the pan when the centre is at 46 - 48°C, it will then raise to around 57 - 58°C while resting, making it perfectly pink and juicy.)

Meanwhile, smear the hot mash onto the plate, then place the well rested Bistro Fillets on top.

Place the warm mushrooms on the plate, and add a little jus to the meat and mushrooms.

Place the puff pastry tops on last so they don't get too soggy.

Dress with some micro greens, share and enjoy! 


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