Beef Wellington with Parsnip Puree and Strawberry Compote

Name: Beef Wellington with Parsnip Puree and Strawberry Compote
Total time: 5 min
Yield: 1 servings
Cuisine: British
Ingredients: 4 pieces beef tenderloin; 1 pinch salt; 2 tablespoons oil; 1 tablespoon cognac; 1 cup beef broth; 1 leaf chard; 1 cup spinach; 1 cup cream; 100 grams tripe; 1 tablespoon butter; 1 sheet puff pastry; 1 piece egg yolk; 2 sprigs thyme; 1 piece parsnip; 100 grams strawberries; 2 tablespoons sugar; 1 serving instant noodles; 1 cup whipping cream; 2 tablespoons powdered sugar; 1 glass red wine

Serves 1

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Beef Wellington with Parsnip Puree and Strawberry Compote

youtube.com

Serves 1

Directions

1Season the beef tenderloin with salt and sear in a hot pan with oil until browned on all sides.
2Deglaze the pan with cognac and add the beef broth, reducing the sauce.
3Blanch the chard and spinach; then blend them with cream to make a puree.
4Sauté the chopped tripe in a pan until golden brown.
5Strain the tripe mixture to separate the solids and liquids.
6Assemble the Wellington by layering the beef tenderloin, tripe mixture, and spinach puree on a piece of chard.
7Wrap the beef wellington in puff pastry, crimp the edges and brush with egg yolk.
8Bake the Wellington until golden brown. Cut a slice for tasting.
9Peel and dice the parsnip. Then boil it in water until tender; making a puree from this.
10Prepare the strawberries with sugar for a compote.
11Crush the instant noodles and use them to add a crust to the pannacotta.
12Mix whipping cream with powdered sugar to create a panna cotta.
13Prepare the final plating and enjoy your beef Wellington with parsnip puree and strawberry compote.

Ingredients

4 pieces beef tenderloin
1 pinch salt
2 tablespoons oil
1 tablespoon cognac
1 cup beef broth
1 leaf chard
1 cup spinach
1 cup cream
100 grams tripe
1 tablespoon butter
1 sheet puff pastry
1 piece egg yolk
2 sprigs thyme
1 piece parsnip
100 grams strawberries
2 tablespoons sugar
1 serving instant noodles
1 cup whipping cream
2 tablespoons powdered sugar
1 glass red wine

Equipment

frying panblenderfood processorovenknifewhiskmeasuring cupsbaking sheetstrainersaucepan

Beef Wellington with Parsnip Puree and Strawberry Compote

Serves 1

youtube.com

Beef Wellington with Parsnip Puree and Strawberry Compote

youtube.com

Serves 1

Directions

1Season the beef tenderloin with salt and sear in a hot pan with oil until browned on all sides.
2Deglaze the pan with cognac and add the beef broth, reducing the sauce.
3Blanch the chard and spinach; then blend them with cream to make a puree.
4Sauté the chopped tripe in a pan until golden brown.
5Strain the tripe mixture to separate the solids and liquids.
6Assemble the Wellington by layering the beef tenderloin, tripe mixture, and spinach puree on a piece of chard.
7Wrap the beef wellington in puff pastry, crimp the edges and brush with egg yolk.
8Bake the Wellington until golden brown. Cut a slice for tasting.
9Peel and dice the parsnip. Then boil it in water until tender; making a puree from this.
10Prepare the strawberries with sugar for a compote.
11Crush the instant noodles and use them to add a crust to the pannacotta.
12Mix whipping cream with powdered sugar to create a panna cotta.
13Prepare the final plating and enjoy your beef Wellington with parsnip puree and strawberry compote.