For the Beef Wellington

1. Preheat oven to 400˚F on convection setting if your oven has it.
2. Place on an oven safe tray.
3. Place tray in preheated oven for 20 minutes for medium rare.
4. Remove from oven and allow beef wellington to rest for 20 minutes.
5. While beef wellington is resting, heat two medium sized sauté pans over medium heat.

For the Mushroom Risotto

1. Place the risotto base in a pot – add a pinch of salt the mushrooms and the chicken stock.
2. Place over a high heat then turn down to a gentle simmer.
3. Continue to stir until the chicken stick has reduced by 1/2.
4. Draw away from the high heat and add the cheese and truffle butter.
5. On a low heat stir until both the cheese and butter are melted.
6. Check the seasoning adding more salt if necessary.
7. Stir in the chives to finish.

For the Broccolini

1. Warm 2 tablespoons of cooking oil in a sauté pan over medium heat.
2. Add the broccolini and a pinch of salt.
3. Toss the broccolini in the oil as they cook for approximately 4-5 minutes or until warm and lightly caramelized.

Plating your Beef Wellington Dinner

1. Cut the beef wellington in half and split onto two dinner plates.
2. Evenly distribute carrots and potatoes on each plate.
3. Gently spoon red wine jus onto each plate.