Beef Wellington

Serves 1
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Directions

  1. 1Blend chestnut mushrooms for the duxelle.
  2. 2Sauté the blended mushrooms until the moisture evaporates.
  3. 3Season the beef fillet with salt and pepper.
  4. 4Brown the beef fillet on all sides in a hot pan.
  5. 5Spread Dijon mustard evenly over the seared beef fillet.
  6. 6Spread the mushroom duxelle on Parma ham.
  7. 7Wrap the beef fillet with the Parma ham and duxelle layer.
  8. 8Wrap the entire beef parcel tightly in cling film and chill in the fridge to firm up.
  9. 9Unwrap the chilled beef parcel and place it on a layer of puff pastry.
  10. 10Wrap the beef parcel in the puff pastry.
  11. 11Egg wash the pastry-wrapped beef.
  12. 12Bake the Beef Wellington in the oven until golden brown and cooked to your liking.
  13. 13Chop shiitake and chestnut mushrooms instead of blending.
  14. 14Sauté the chopped mushrooms until browned.
  15. 15Add finely chopped shallots, thyme, and garlic to the mushrooms and sauté.
  16. 16Flambé the mushroom mixture with whiskey.
  17. 17Sear the beef fillet (Teres Major) until browned.
  18. 18Spread Dijon mustard on the seared beef.
  19. 19Make crepes by whisking flour and milk.
  20. 20Cook the crepes in a pan.
  21. 21Lay out Parma ham on cling film.
  22. 22Place the homemade crepes on top of the Parma ham.
  23. 23Spread the chicken mousseline and mushroom duxelle mixture over the crepes and Parma ham.
  24. 24Place the seared beef fillet on top of the duxelle mixture.
  25. 25Roll up the beef, crepes, Parma ham, and duxelle tightly using the cling film.
  26. 26Chill the wrapped log in the fridge.
  27. 27Wrap the chilled beef log in puff pastry.
  28. 28Seal the pastry around the beef.
  29. 29Egg wash the pastry.
  30. 30Add optional lattice decorations to the pastry.
  31. 31Egg wash the decorated pastry again.
  32. 32Bake the Beef Wellington with a thermometer until a nice medium-rare.
  33. 33Blanch spinach and parsley.
  34. 34Cool the blanched greens in an ice bath.
  35. 35Blend the cooled spinach and parsley with milk until smooth.
  36. 36Strain the blended spinach and parsley mixture to remove bits.
  37. 37Add eggs, butter, and flour to the strained green liquid to make herby spinach crepes.
  38. 38Cook the herby spinach crepes.
  39. 39Lay down the spinach crepes on cling film.
  40. 40Add Parma ham on top of the spinach crepes.
  41. 41Spread chicken mousseline and duxelle over the Parma ham and crepes.
  42. 42Roll up the fillet tightly.
  43. 43Chill the rolled fillet.
  44. 44Wrap the chilled fillet in puff pastry.
  45. 45Seal the pastry.
  46. 46Egg wash the pastry.
  47. 47Decorate the pastry with a lattice pattern.
  48. 48Chill the decorated Beef Wellington.
  49. 49Egg wash again.
  50. 50Chill the Beef Wellington again.
  51. 51Add thyme leaf decorations to the lattice pattern.
  52. 52Bake the Beef Wellington using a thermometer to monitor internal temperature.
  53. 53Slice and serve the Beef Wellington, enjoying the improved result.

Ingredients

  • chestnut mushrooms
  • Dijon mustard
  • Parma ham
  • beef fillet
  • puff pastry
  • egg
  • shiitake mushrooms
  • thyme
  • shallots
  • garlic
  • whisky
  • plain flour
  • milk
  • chicken breast
  • salt
  • double cream
  • spinach
  • parsley
  • butter

Equipment

food processorfrying pantongspastry brushcling filmbaking trayovenwhiskknifecooling rackmeat thermometer

Tips

  • For a simpler approach, use chestnut mushrooms for the duxelle and blend them.
  • To elevate the dish, use shiitake and chestnut mushrooms, finely chop them instead of blending, and sauté with thyme, shallots, garlic, and flambé with whiskey.
  • Make homemade crepes to combat potential soggy bottoms.
  • Use a meat thermometer to ensure the beef is cooked to your desired doneness.