Beef Wellington with Chicken Mousse, Mushroom Duxelles and Herb Crepes

Ingredients

• 1.2 kg Beef Fillet (center‑cut) (Trimmed, tied if needed)
• 500 g Chicken Breast (Frozen, diced into 1‑cm cubes)
• 2 Egg Whites (Large eggs, separated)
• 1 tsp Salt (Fine sea salt)
• 30 ml Heavy Cream (Cold)
• 300 g Chestnut Mushrooms (Cleaned, stems removed)
• 2 Shallots (Top‑tailed and finely diced)
• 1 clove Garlic (Minced)
• 2 tbsp Olive Oil (Extra‑virgin)
• 100 g Fresh Spinach (Packed, washed)
• 3 Eggs (Large, room temperature)
• 200 ml Milk (Whole milk)
• 100 g All‑Purpose Flour (Sifted)
• 2 tbsp Dijon Mustard
• 1 tbsp Whole Grain Mustard
• 2 Puff Pastry Sheets (Store‑bought, thawed)
• 1 Egg Yolk (Beaten with a splash of water for egg wash)
• 2 tbsp Fresh Parsley (Chopped, optional for crepe color)
• to taste Black Pepper (Freshly ground)
• 1 tbsp Butter (For searing beef)

Instructions

1. Make Chicken Mousse

   Place frozen diced chicken, 2 egg whites, 1 tsp salt and 30 ml cold heavy cream in the high‑speed blender. Blend on low, keeping the bowl temperature below 5 °C, until the mixture is completely smooth and pale. Transfer to a shallow container, cover with cling film and chill in the freezer for 20 minutes.

   Time: PT6M

2. Prepare Mushroom Duxelles

   Pulse the cleaned chestnut mushrooms in the food processor until finely chopped (brunoise). In a hot sauté pan, add 2 tbsp olive oil, the diced shallots and minced garlic, then the mushroom brunoise. Cook over high heat, stirring constantly, until all moisture evaporates and the mixture turns deep golden (about 7 minutes). Season with a pinch of salt and pepper, then set aside to cool.

   Time: PT12M

3. Make Herb Crepes

   In a blender combine 3 eggs, 200 ml whole milk, 100 g sifted flour, 100 g fresh spinach (or parsley) and a pinch of salt. Blend for 4½ minutes until bright green and smooth. Heat a non‑stick skillet over medium‑high heat, lightly oil, and pour a thin layer of batter, swirling to cover the pan. Cook 1 minute, flip, cook another 30 seconds. Repeat to make 4‑5 crepes. Keep warm.

   Time: PT15M

4. Season and Sear Beef

   Pat the beef fillet dry, season generously with salt and freshly ground black pepper. Heat a skillet with 1 tbsp butter (or oil) until smoking hot. Sear the beef on all sides, about 2‑3 minutes per side, until a deep brown crust forms. Transfer to a plate and let rest for 5 minutes.

   Time: PT10M

5. Assemble Layers and Chill

   Lay a crepe on a clean work surface. Spread a thin, even layer of the chilled chicken mousse over the crepe. Evenly distribute the mushroom duxelles on top. Place the seared beef in the centre. Wrap tightly with cling film, pulling the film snugly to compress the layers. Chill the wrapped bundle for 10 minutes.

   Time: PT10M

6. Wrap in Puff Pastry

   Roll out the thawed puff pastry sheets on a lightly floured surface. Place the chilled, film‑wrapped Wellington in the centre, brush the pastry edges with beaten egg yolk. Fold the pastry around the beef, sealing all seams. Trim any excess pastry, then brush the entire surface with egg wash. Chill again for 10 minutes to firm the pastry.

   Time: PT5M

7. Preheat Oven and Baking Tray

   Place a heavy‑bottom baking tray in the oven and preheat to 220 °C (428 °F). Allow the tray to become scorching hot (about 15 minutes).

   Time: PT15M

   Temperature: 220°C

8. Bake the Wellington

   Remove the chilled Wellington from the fridge, discard the cling film, and place it seam‑side down on the pre‑heated tray. Bake at 220 °C for 12 minutes, then reduce temperature to 180 °C (356 °F) and continue baking for 22 minutes, or until the pastry is golden and an internal probe reads 58 °C (medium‑rare).

   Time: PT34M

   Temperature: 180°C

9. Rest and Serve

   Remove the Wellington from the oven, tent loosely with foil and let rest for 15 minutes. Slice with a hot, sharp knife and serve with a drizzle of Dijon‑whole‑grain mustard gel.

   Time: PT15M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

3 g