Beef Wellington with Parsnip Puree and Strawberry Compote

5 mins
Serves 1
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Directions

  1. 1Season the beef tenderloin with salt and sear in a hot pan with oil until browned on all sides.
  2. 2Season the beef tenderloin with salt and sear in a hot pan with oil until browned on all sides.
  3. 3Season the beef tenderloin with salt and sear in a hot pan with oil until browned on all sides.
  4. 4Deglaze the pan with cognac and add the beef broth, reducing the sauce.
  5. 5Deglaze the pan with cognac and add the beef broth, reducing the sauce.
  6. 6Deglaze the pan with cognac and add the beef broth, reducing the sauce.
  7. 7Blanch the chard and spinach; then blend them with cream to make a puree.
  8. 8Blanch the chard and spinach; then blend them with cream to make a puree.
  9. 9Blanch the chard and spinach; then blend them with cream to make a puree.
  10. 10Sauté the chopped tripe in a pan until golden brown.
  11. 11Sauté the chopped tripe in a pan until golden brown.
  12. 12Sauté the chopped tripe in a pan until golden brown.
  13. 13Strain the tripe mixture to separate the solids and liquids.
  14. 14Strain the tripe mixture to separate the solids and liquids.
  15. 15Strain the tripe mixture to separate the solids and liquids.
  16. 16Assemble the Wellington by layering the beef tenderloin, tripe mixture, and spinach puree on a piece of chard.
  17. 17Assemble the Wellington by layering the beef tenderloin, tripe mixture, and spinach puree on a piece of chard.
  18. 18Assemble the Wellington by layering the beef tenderloin, tripe mixture, and spinach puree on a piece of chard.
  19. 19Wrap the beef wellington in puff pastry, crimp the edges and brush with egg yolk.
  20. 20Wrap the beef wellington in puff pastry, crimp the edges and brush with egg yolk.
  21. 21Wrap the beef wellington in puff pastry, crimp the edges and brush with egg yolk.
  22. 22Bake the Wellington until golden brown. Cut a slice for tasting.
  23. 23Bake the Wellington until golden brown. Cut a slice for tasting.
  24. 24Bake the Wellington until golden brown. Cut a slice for tasting.
  25. 25Peel and dice the parsnip. Then boil it in water until tender; making a puree from this.
  26. 26Peel and dice the parsnip. Then boil it in water until tender; making a puree from this.
  27. 27Peel and dice the parsnip. Then boil it in water until tender; making a puree from this.
  28. 28Prepare the strawberries with sugar for a compote.
  29. 29Prepare the strawberries with sugar for a compote.
  30. 30Prepare the strawberries with sugar for a compote.
  31. 31Crush the instant noodles and use them to add a crust to the pannacotta.
  32. 32Crush the instant noodles and use them to add a crust to the pannacotta.
  33. 33Crush the instant noodles and use them to add a crust to the pannacotta.
  34. 34Mix whipping cream with powdered sugar to create a panna cotta.
  35. 35Mix whipping cream with powdered sugar to create a panna cotta.
  36. 36Mix whipping cream with powdered sugar to create a panna cotta.
  37. 37Prepare the final plating and enjoy your beef Wellington with parsnip puree and strawberry compote.
  38. 38Prepare the final plating and enjoy your beef Wellington with parsnip puree and strawberry compote.
  39. 39Prepare the final plating and enjoy your beef Wellington with parsnip puree and strawberry compote.

Ingredients

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

Equipment

frying panblenderfood processorovenknifewhiskmeasuring cupsbaking sheetstrainersaucepan