# Beef Wellington

This video demonstrates two methods for making Beef Wellington: a beginner-friendly approach and a more advanced version with elevated ingredients and techniques.

- Cuisine: British
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- food processor
- frying pan
- tongs
- pastry brush
- cling film
- baking tray
- oven
- whisk
- knife
- cooling rack
- meat 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.

## Source

- Original video: https://vm.tiktok.com/ZGdaYLnSq/
- Recipe page: https://www.cliprecipe.com/recipe/41017f9a-6267-4e31-b6b7-d716b49299a7
- Extracted: 2025-07-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt