Beef Wellington

Ingredients

• 600 g Chestnut Mushrooms (cleaned, stems removed)
• 400 g Mixed Wild Mushrooms (any mix of cremini, oyster, etc.)
• 200 g Shiitake Mushrooms (stems removed, sliced)
• 2 tbsp Olive Oil (extra‑virgin)
• 1 pinch Salt (fine sea salt)
• 1 clove Garlic (minced)
• 2 tbsp Fresh Thyme (finely chopped)
• 2 tbsp Whiskey (optional) (adds smoky depth to duxelles)
• 30 g Parsley Stalks (fresh, stems only)
• 100 g Spinach (washed, stems removed)
• 10 g Chives (fresh, trimmed)
• 330 mL Whole Milk (full‑fat for richer crepes)
• 2 large Eggs (room temperature)
• 35 g Unsalted Butter (melted, slightly cooled)
• 150 g Plain Flour (sifted)
• 470 g All‑Purpose Flour (for pastry) (sifted)
• 1.5 tsp Fine Sea Salt (for pastry)
• 60 g Unsalted Butter (cold, for dough) (cut into small cubes, kept cold)
• 250 mL Cold Water (ice‑cold)
• 490 g Unsalted Butter (room temperature, for butter block) (softened but not melted)
• 80 g All‑Purpose Flour (for butter block)
• 825 g Center‑Cut Beef Fillet (7‑inch piece, trimmed of excess fat)
• 1 tbsp Dijon Mustard
• 8 slices Prosciutto (thinly sliced)
• 1 Egg (beaten for egg wash)
• 1 sprig Fresh Thyme (optional garnish)
• 200 g Beef Bone Marrow (cut into 2‑3 pieces)
• 3 Shallots (finely chopped)
• 400 mL Beef Stock (low‑salt)
• 600 mL Red Wine (drinkable quality)
• 1 sprig Rosemary
• 30 g Unsalted Butter (for sauce) (cold, cut into cubes)
• 2 tbsp Vegetable Oil (high‑heat oil for searing)

Instructions

1. Prepare Mushroom Duxelles

   Combine chestnut, mixed, and shiitake mushrooms in a blender. Pulse in batches until finely chopped. Transfer to a large skillet, add olive oil and a pinch of salt, and cook over medium heat, stirring frequently, until most moisture evaporates (about 20‑30 minutes).

   Time: PT30M

2. Finish Duxelles

   Add minced garlic and chopped thyme to the pan, cook 2‑3 minutes until fragrant. Optional: increase heat to high, deglaze with whiskey, let the alcohol evaporate, and cook a further 2 minutes to remove excess liquid. Transfer to a tray and let cool completely.

   Time: PT5M

3. Blanch Herbs for Crepes

   Bring a large pot of water to a boil. Add parsley stalks, spinach, and chives; blanch for exactly 30 seconds. Immediately plunge into an ice‑water bath, then drain and squeeze out excess water with clean hands.

   Time: PT1M

   Temperature: 100°C

4. Blend Herb Crepe Batter

   Place the blanched herbs in a blender with 330 mL milk; blend until completely smooth. Pass through a fine sieve, then whisk in 2 eggs and 35 g melted butter (cooled slightly). In a separate bowl, whisk 150 g flour with a pinch of salt, then combine with the herb‑milk mixture until smooth.

   Time: PT10M

5. Cook Herb Crepes

   Heat a non‑stick skillet over medium‑high heat, lightly oil the surface. Pour a small amount of batter, swirl to form a thin circle, and cook 1‑2 minutes per side until set. Repeat until batter is used, stacking crepes on a plate. Let cool.

   Time: PT15M

   Temperature: 180°C

6. Make Puff Pastry Dough

   In a bowl combine 470 g flour with 1½ tsp fine sea salt. Cut in 60 g cold butter until mixture resembles coarse crumbs. Add 250 mL ice‑cold water and stir with a spatula until just combined. Turn onto a lightly floured surface and knead 2‑3 minutes until smooth. Shape into a 9×9 in square, wrap in cling film, and refrigerate for 2 hours (or overnight).

   Time: PT10M

7. Prepare Butter Block (Beurrage)

   In a food processor combine 490 g room‑temperature butter with 80 g flour; pulse 30‑60 seconds until a smooth paste forms. Spread onto parchment into an 8×8 in square, wrap in cling film, and chill 45 minutes.

   Time: PT5M

8. Laminate Puff Pastry (First Fold)

   Roll chilled dough into an 18 in rectangle. Place the butter block in the centre, fold the dough edges over like a parcel, seal seams. Lightly flour, roll to a 20 in rectangle, fold the top third to the centre, then fold the bottom third over (letter fold). Rotate 90°, roll again, and repeat the fold. Wrap and chill 30 minutes.

   Time: PT20M

9. Repeat Lamination (Second & Third Folds)

   Perform two more turn‑and‑fold cycles, chilling 30 minutes between each. After the final fold the dough has been turned six times total and is ready for use.

   Time: PT1H

10. Dry‑Brine Beef Fillet

    Pat the 825 g beef fillet dry, season generously with salt, place on a rack set over a tray, and refrigerate uncovered overnight (or at least 8 hours).

    Time: PT8H

11. Sear Beef

    Heat a skillet over high heat, add 2 tbsp vegetable oil. Sear the fillet 20‑30 seconds per side until a deep brown crust forms. Remove, let rest 2 minutes, then brush all sides with 1 tbsp Dijon mustard.

    Time: PT5M

    Temperature: 220°C

12. Wrap Beef in Plastic

    Lay the mustard‑coated beef on a sheet of cling film, wrap tightly, twisting the ends to secure. Chill in the fridge 30 minutes.

    Time: PT5M

13. Layer Crepes, Prosciutto, and Duxelles

    On a clean surface lay four herb crepes overlapping to form a square. Layer two rows of prosciutto (no gaps), then spread the cooled mushroom duxelles evenly. Place the chilled beef on the bottom edge, roll tightly using the cling film, trimming excess pastry. Chill assembled log 30 minutes.

    Time: PT30M

14. Wrap in Puff Pastry and Add Lattice

    Roll puff pastry to ¼‑inch thickness. Brush with beaten egg. Place the chilled log at the bottom corner, roll the pastry around the log, sealing edges. Trim excess, then lay a second sheet of pastry on top and cut a lattice pattern (or decorative cuts). Brush the entire surface with egg wash and garnish with a sprig of thyme.

    Time: PT15M

15. Bake Wellington

    Preheat oven to 200 °C (390 °F). Place the wrapped Wellington on a baking tray, brush with another egg wash, and bake until the internal temperature reaches 43 °C (109 °F) for rare‑medium, about 40‑45 minutes. Adjust time for desired doneness.

    Time: PT45M

    Temperature: 200°C

16. Rest Wellington

    Remove from oven, tent loosely with foil, and let rest 10 minutes before slicing.

    Time: PT10M

17. Prepare Red‑Wine Reduction Sauce

    In the same oven, place beef bone marrow on a roasting tray, season with salt and pepper, and roast 20 minutes at 200 °C. Transfer marrow to a saucepan, add 3 finely chopped shallots, 400 mL beef stock, 600 mL red wine, and a rosemary sprig. Simmer, reducing by half (about 30 minutes) until glossy. Whisk in 30 g cold butter for a silky finish.

    Time: PT50M

    Temperature: 200°C

18. Serve

    Slice the Wellington into thick rounds, arrange on a warmed plate, and drizzle with the red‑wine reduction. Garnish with extra thyme if desired.

    Time: PT5M

Nutrition Facts

Calories

850

Protein

45 g

Carbohydrates

45 g

Fat

55 g

Fiber

5 g