Beef wellingtons
Beef Wellington is the ultimate showstopper, perfect for festive celebrations and special occasions. This classic dish combines tender beef fillet, savory mushroom duxelles, and a flaky puff pastry crust, delivering a symphony of textures and flavors.
Chef Graham Square’s version takes decadence to the next level, featuring delicate chicken mousse and handmade crêpes for a refined touch. Ideal for sharing, it’s a luxurious centerpiece that embodies culinary artistry and festive indulgence.
Whether you’re hosting an intimate gathering or impressing a crowd, this Beef Wellington promises to leave your guests in awe, creating unforgettable memories around the table.
Beef Wellington Ingredients: A Symphony of Flavors
- Prime Beef Fillet Steaks: The heart of this iconic dish, delivering tenderness and rich, savory depth.
- Dijon Mustard: Adds a tangy layer that enhances the beef’s natural flavors.
- Mushroom Duxelles: A finely crafted medley of earthy mushrooms, shallots, and garlic for an aromatic filling.
- Chicken Mousse: A delicate binder that brings refinement and ensures a luscious texture.
- Puff Pastry: Encases the dish in golden, flaky perfection, creating an irresistible contrast to the tender interior.
Recipe Tips for Beef Wellington
- Perfecting the Mushroom Duxelles: Ensure the mushroom duxelles are finely chopped and fully cooled before assembling the Wellington. Any excess moisture can compromise the crispness of the puff pastry, so cook the mixture until it’s dry and aromatic.
- Temperature Control Matters: Chilling the Wellington parcels after assembly is crucial. It helps the pastry firm up, preventing it from tearing during baking, and ensures the beef remains tender and perfectly cooked to your preferred doneness.
- Achieving Even Puff Pastry: Roll the puff pastry on a lightly floured surface to an even thickness for uniform baking. Use an egg wash not only for sealing but also for achieving a glossy, golden finish. If desired, sprinkle poppy or sesame seeds for added texture and flair.
What to Serve with Beef Wellington
- Rich Red Wine Gravy: A classic pairing, red wine gravy enhances the dish’s decadent flavors, adding a silky, savory sauce that complements the beef and pastry beautifully.
- Seasonal Vegetables: Serve alongside roasted root vegetables such as carrots, parsnips, and Brussels sprouts. Their caramelized sweetness balances the richness of the Wellington.
- Creamy Mashed Potatoes: A comforting side, mashed potatoes provide a smooth and creamy contrast to the flaky puff pastry and savory beef filling.
FAQ for Beef Wellington
Q1: Can I make Beef Wellington ahead of time?
Yes, you can assemble the Wellingtons up to the point of baking and refrigerate them for up to 24 hours. This allows the flavors to meld while keeping the pastry crisp.
Q2: What cut of beef is best for Wellington?
Beef fillet steaks are ideal due to their tenderness and even shape, which ensures consistent cooking and presentation.
Q3: Can I freeze the Wellington before baking?
Absolutely! Wrap the unbaked Wellington tightly in cling film and freeze. Bake from frozen, adding an additional 10-15 minutes to the cooking time.
Q4: How do I ensure the beef is cooked to my liking?
Use a digital meat thermometer. For medium-rare, the internal temperature should reach 60°C (140°F). Adjust the baking time according to your preference.
Beef Wellingtons
Chef Graham Square shares: “I particularly enjoy preparing this dish for the festive season. It serves as an impressive centerpiece, showcasing elegance, richness, and exquisite flavors. At The Goring, Beef Wellington has long been a favorite during Christmas. Although we prepare it for two to share, many guests rise to the challenge of consuming the entire dish themselves!”
Ingredients
- For the Beef Wellington:
- 4 x 250g Taste the Difference Thick Cut Beef Fillet Steaks
- 1 tbsp Dijon mustard
- Plain flour for dusting
- 2 x 320g sheets of ready-rolled puff pastry
- 1 egg beaten with 1 tbsp water, for glazing
- Poppy or sesame seeds optional
- For the Mushroom Duxelles:
- 1 tbsp vegetable oil
- 150 g chestnut mushrooms finely chopped
- 1 small shallot finely chopped
- 1 small garlic clove minced
- For the Chicken Mousse:
- 1 x 150g chicken breast fillet chopped
- 2 medium egg whites
- 1 tsp fine salt
- 100 g double cream
- For the Crêpes:
- 125 g strong white bread flour
- 2 medium eggs
- 285 ml whole milk
- 2 tsp vegetable oil
Instructions
- Prepare the Mushroom Duxelles:
- Heat the vegetable oil in a frying pan and sauté the chopped mushrooms with seasoning for about 5 minutes, until golden brown. Add the shallot and garlic, and cook, stirring occasionally, for an additional 3-4 minutes. Remove from heat, set aside to cool, and finely chop once cooled.
- Make the Chicken Mousse:
- Blend the chicken fillet, egg whites, and salt in a food processor until smooth. Transfer to a bowl and fold in the prepared mushroom mixture along with the double cream. Chill the mousse in the fridge while you prepare the crêpes.
- Prepare the Crêpes:
- In a bowl, combine the flour with a pinch of salt. Make a well in the center and crack in the eggs. Gradually whisk the eggs into the flour, followed by the milk, to form a smooth batter. Lightly grease a non-stick frying pan (about 22 cm in diameter) with a little vegetable oil. Heat the pan over medium heat, then pour in just enough batter to cover the surface in a thin layer. Cook each crêpe for 1-2 minutes on each side until golden, then transfer to a plate. Repeat with the remaining batter, separating the crêpes with baking paper. Allow them to cool.
- Assemble the Wellingtons:
- Lay out four large pieces of clingfilm and place a crêpe in the center of each. Evenly distribute the chicken mousse across each crêpe, shaping it into a circle about the thickness of a pound coin, leaving a border around the edges. Season the beef fillets with salt and brush each fillet with Dijon mustard. Position a fillet at the center of each crêpe, then fold the crêpe over to encase the beef, trimming any excess and using spare crêpes to patch any gaps. Roll each bundle tightly in clingfilm and refrigerate for at least 30 minutes.
- Prepare the Pastry:
- On a lightly floured surface, roll each puff pastry sheet into a 25cm x 35cm rectangle. Cut each sheet in half to create four smaller rectangles. Unwrap the beef parcels from the clingfilm and place each on a pastry rectangle, leaving enough border to seal. Brush the edges of the pastry with the egg wash. Fold over the pastry, sealing the edges with a fork to create a neat pillow shape. Trim any excess pastry and transfer the Wellingtons to a baking tray lined with parchment paper. Brush them with egg wash again and, if desired, sprinkle with poppy or sesame seeds. Chill for at least 1 hour, or freeze for longer storage, adding extra baking time if cooking from frozen.
- Cook the Wellingtons:
- Preheat the oven to 220°C (fan 200°C, gas 7). Place a large baking tray in the oven to heat. Once hot, transfer the Wellingtons to the preheated tray and roast for 20-25 minutes for a medium-rare result. If using a digital probe, the internal temperature should reach 50°C for rare, 60°C for medium-rare, 65°C for medium, 70°C for medium-well, or 75°C for well-done. Allow the Wellingtons to rest for 20-30 minutes before slicing in half. Serve with gravy and your choice of seasonal vegetables.
