51 Oven setting: CircoTherm® METHOD Sieve the plain flour and salt into a medium sized bowl, make a well and add Serves: 2–4 2/3 of the milk in the centre, with a whisk start mixing in the centre and slowly Preparation time: 1 hour incorporate more flour as you work your way out to the edges, when it becomes Cooking time: 30–45 minutes a paste add the egg and continue whisking. Once incorporated add the rest of Level of difficulty: Hard your milk. If there are lumps, strain through a sieve. Set the batter aside. Place the mushrooms, garlic and thyme into the bowl of a food processor and INGREDIENTS chop until very small. Heat a frypan on induction level 8 or medium to high with gas. Add the butter CREPES and once melted add mushroom mixture. While cooking, moisture will be 65g plain flour released from the mushrooms, continue to cook until all moisture has ½ tsp salt evaporated, then season with salt and pepper to taste and set aside to cool. 125ml milk Season the fillet of beef with salt and pepper. Heat a large frypan on induction 1 egg level 9 or high on gas. When there is a little smoke coming off the pan add the Olive oil spray meat and cook beef until it is a dark golden brown colour on all sides, then remove and set aside. MUSHROOM DUXELLE Heat a frypan on induction level 7 or medium high on gas and spray with a little 250g button mushrooms, cleaned and trimmed oil spray. Stir the crepe mix and using a small ladle, pour into the middle of the 1–2 cloves garlic, crushed pan. Tilt the pan down at the front and then rotate in a clockwise direction to try 1 tbsp thyme leaves and get the pan evenly covered with crepe batter. Repeat the process until all the 50g butter crepe mixture is used. Salt and pepper to taste Place the puff pastry on a flat board, place 1 crepe in the middle of the puff pastry, pressing half the duxelle on top and then place the meat on top of the WELLINGTON duxelle. Top the meat with the remaining duxelle and then drape another crepe 30 x 30cm sheet puff pastry on top. Lift the sides of the bottom crepe and tuck the top one so it is between 600g trimmed fillet of beef (Chateaubriand) that and the puff pastry. 1 egg, beaten Wrap the Beef Wellington with pastry, folding sides of the pastry underneath. Salt and pepper to taste Place on the multipurpose pan lined with baking paper. Brush pastry with beaten egg to glaze. Preheat oven on CircoTherm® to 170°C with PowerBoost. Insert MultiPoint MeatProbe into the centre of the beef. Place beef in the oven on shelf level 3 and connect meat probe to oven. Select the MultiPoint MeatProbe temperature to 55–60°C for medium. NOTE If not cooking with the MultiPoint MeatProbe cook the beef for 30 minutes for medium or longer depending on the desired degree of doneness. THE NEFF AUSTRALIA COOKBOOK MAINS