Single Serve Beef Wellington

Serves 1
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Directions

  1. 1Season the beef fillets with salt.
  2. 2Season the beef fillets with salt.
  3. 3Season the beef fillets with salt.
  4. 4Sear the beef fillets in a hot pan.
  5. 5Sear the beef fillets in a hot pan.
  6. 6Sear the beef fillets in a hot pan.
  7. 7Flip the fillets to sear all sides.
  8. 8Flip the fillets to sear all sides.
  9. 9Flip the fillets to sear all sides.
  10. 10Remove the fillets from the pan and add chopped shallots.
  11. 11Remove the fillets from the pan and add chopped shallots.
  12. 12Remove the fillets from the pan and add chopped shallots.
  13. 13Deglaze the pan with brandy and ignite to flambé.
  14. 14Deglaze the pan with brandy and ignite to flambé.
  15. 15Deglaze the pan with brandy and ignite to flambé.
  16. 16Add beef stock to the pan and let it simmer.
  17. 17Add beef stock to the pan and let it simmer.
  18. 18Add beef stock to the pan and let it simmer.
  19. 19Blanch chard in boiling water and then transfer to an ice bath.
  20. 20Blanch chard in boiling water and then transfer to an ice bath.
  21. 21Blanch chard in boiling water and then transfer to an ice bath.
  22. 22Add spinach to a blender.
  23. 23Add spinach to a blender.
  24. 24Add spinach to a blender.
  25. 25Blend the spinach.
  26. 26Blend the spinach.
  27. 27Blend the spinach.
  28. 28Sauté spinach in a pan.
  29. 29Sauté spinach in a pan.
  30. 30Sauté spinach in a pan.
  31. 31Roll out the spinach mixture on a counter.
  32. 32Roll out the spinach mixture on a counter.
  33. 33Roll out the spinach mixture on a counter.
  34. 34Chop morel mushrooms.
  35. 35Chop morel mushrooms.
  36. 36Chop morel mushrooms.
  37. 37Sauté the chopped mushrooms in olive oil.
  38. 38Sauté the chopped mushrooms in olive oil.
  39. 39Sauté the chopped mushrooms in olive oil.
  40. 40Deglaze mushrooms with white wine.
  41. 41Deglaze mushrooms with white wine.
  42. 42Deglaze mushrooms with white wine.
  43. 43Cook until the liquid reduces and emulsifies.
  44. 44Cook until the liquid reduces and emulsifies.
  45. 45Cook until the liquid reduces and emulsifies.
  46. 46Strain the pan sauce into a small pot.
  47. 47Strain the pan sauce into a small pot.
  48. 48Strain the pan sauce into a small pot.
  49. 49Add butter and thyme to the strained sauce and heat.
  50. 50Add butter and thyme to the strained sauce and heat.
  51. 51Add butter and thyme to the strained sauce and heat.
  52. 52Wrap the seared beef fillet in blanched chard.
  53. 53Wrap the seared beef fillet in blanched chard.
  54. 54Wrap the seared beef fillet in blanched chard.
  55. 55Top the chard-wrapped fillet with the mushroom duxelle.
  56. 56Top the chard-wrapped fillet with the mushroom duxelle.
  57. 57Top the chard-wrapped fillet with the mushroom duxelle.
  58. 58Cover the duxelle with more chard.
  59. 59Cover the duxelle with more chard.
  60. 60Cover the duxelle with more chard.
  61. 61Enclose the prepared beef in puff pastry.
  62. 62Enclose the prepared beef in puff pastry.
  63. 63Enclose the prepared beef in puff pastry.
  64. 64Use a round cutter to shape the Wellington.
  65. 65Use a round cutter to shape the Wellington.
  66. 66Use a round cutter to shape the Wellington.
  67. 67Crimp the edges of the pastry with a fork.
  68. 68Crimp the edges of the pastry with a fork.
  69. 69Crimp the edges of the pastry with a fork.
  70. 70Brush the pastry with egg yolk.
  71. 71Brush the pastry with egg yolk.
  72. 72Brush the pastry with egg yolk.
  73. 73Decorate the Wellington with pastry cut-outs and brush again with egg yolk.
  74. 74Decorate the Wellington with pastry cut-outs and brush again with egg yolk.
  75. 75Decorate the Wellington with pastry cut-outs and brush again with egg yolk.
  76. 76Add thyme sprigs for garnish and sprinkle with salt.
  77. 77Add thyme sprigs for garnish and sprinkle with salt.
  78. 78Add thyme sprigs for garnish and sprinkle with salt.
  79. 79Bake the Beef Wellington in the oven.
  80. 80Bake the Beef Wellington in the oven.
  81. 81Bake the Beef Wellington in the oven.
  82. 82Peel a parsnip.
  83. 83Peel a parsnip.
  84. 84Peel a parsnip.
  85. 85Cut the parsnip into small cubes.
  86. 86Cut the parsnip into small cubes.
  87. 87Cut the parsnip into small cubes.
  88. 88Cook the parsnip cubes in a pot with cream.
  89. 89Cook the parsnip cubes in a pot with cream.
  90. 90Cook the parsnip cubes in a pot with cream.
  91. 91Blend the cooked parsnip into a smooth purée.
  92. 92Blend the cooked parsnip into a smooth purée.
  93. 93Blend the cooked parsnip into a smooth purée.
  94. 94Season the parsnip purée with pepper.
  95. 95Season the parsnip purée with pepper.
  96. 96Season the parsnip purée with pepper.
  97. 97Clean the kitchen counter.
  98. 98Clean the kitchen counter.
  99. 99Clean the kitchen counter.
  100. 100Mop the kitchen floor.
  101. 101Mop the kitchen floor.
  102. 102Mop the kitchen floor.
  103. 103Pour red wine into a glass and take a sip.
  104. 104Pour red wine into a glass and take a sip.
  105. 105Pour red wine into a glass and take a sip.
  106. 106Remove the baked Beef Wellington from the oven.
  107. 107Remove the baked Beef Wellington from the oven.
  108. 108Remove the baked Beef Wellington from the oven.
  109. 109Slice the Beef Wellington in half.
  110. 110Slice the Beef Wellington in half.
  111. 111Slice the Beef Wellington in half.
  112. 112Plate the parsnip purée.
  113. 113Plate the parsnip purée.
  114. 114Plate the parsnip purée.
  115. 115Place the sliced Beef Wellington on top of the purée.
  116. 116Place the sliced Beef Wellington on top of the purée.
  117. 117Place the sliced Beef Wellington on top of the purée.
  118. 118Drizzle with the pan sauce and garnish with thyme.
  119. 119Drizzle with the pan sauce and garnish with thyme.
  120. 120Drizzle with the pan sauce and garnish with thyme.

Ingredients

  • 4 pieces Beef fillet
  • 4 pieces Beef fillet
  • 4 pieces Beef fillet
  • Salt
  • Salt
  • Salt
  • Shallots
  • Shallots
  • Shallots
  • Brandy
  • Brandy
  • Brandy
  • Beef stock
  • Beef stock
  • Beef stock
  • Chard
  • Chard
  • Chard
  • Spinach
  • Spinach
  • Spinach
  • Morel mushrooms
  • Morel mushrooms
  • Morel mushrooms
  • Olive oil
  • Olive oil
  • Olive oil
  • White wine
  • White wine
  • White wine
  • Butter
  • Butter
  • Butter
  • Thyme
  • Thyme
  • Thyme
  • Puff pastry
  • Puff pastry
  • Puff pastry
  • Egg yolk
  • Egg yolk
  • Egg yolk
  • Parsnip
  • Parsnip
  • Parsnip
  • Cream
  • Cream
  • Cream
  • Black pepper
  • Black pepper
  • Black pepper

Equipment

Baking trayPanTongsPotIce bathBlenderCutting boardKnifeSieveWhiskCookie cutterForkPastry brushPiping bagOvenCleaning spongeMopWine glassPlate