How To Make The Perfect Beef Wellington

beef tenderloin

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is lower in fat and more affordable.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is leaner and ham is often less expensive.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lower in calories and homemade dough can be cost-effective.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard offers similar flavor with added texture.

Prepare the mushroom duxelles by blending 1.2 kg of mixed mushrooms in batches until finely chopped.

Heat 2 tablespoons of olive oil in a pan, add the chopped mushrooms with a pinch of salt, and cook for 20 to 30 minutes until moisture evaporates.

Add 1 minced clove of garlic and 2 tablespoons of finely chopped thyme to the mushrooms, cooking for a few more minutes until fragrant.

Optionally, deglaze the pan with whiskey and cook for a few more minutes to evaporate the moisture.

Set the mushroom mixture aside in a tray to cool.

Blanch 30 g of parsley stalks, 100 g of spinach, and 10 g of chives in boiling water for 30 seconds, then transfer to ice cold water.

Once cooled, squeeze out excess moisture from the herbs and blend with 330 ml of milk until smooth.

Pass the herb mixture through a sieve and whisk together with 2 whole eggs and 35 g of melted unsalted butter (slightly cooled).

In a separate bowl, mix 150 g of plain flour with a pinch of fine sea salt, then add the herb milk and whisk until combined.

Preheat a nonstick frying pan over medium-high heat and cook the crepes for a few minutes on each side until cooked through, then set aside to cool.

To make the puff pastry, mix 470 g of all-purpose flour with 1.5 teaspoons of fine sea salt in a bowl.

Add 60 g of cold unsalted butter and rub it into the flour until it resembles fine breadcrumbs.

Stream in 250 ml of cold water and mix until combined, then knead briefly until smooth.

Roll the dough into a 9x9 inch square, wrap in cling film, and refrigerate for a few hours or overnight.

Prepare the butter block by blending 490 g of room temperature unsalted butter with 80 g of all-purpose flour until combined, then spread into an 8x8 inch square on parchment paper and refrigerate.

Remove the dough from the fridge, roll it into an 18 inch rectangle, and place the butter block in the center, folding the dough over to seal it.

Roll the dough into a 20 inch rectangle, fold it like a letter, and cut slits along the edges to release tension.

Chill the folded dough for at least 30 minutes, then repeat the rolling and folding process two more times, resting in between.

After six folds, the puff pastry is ready to use.

Prepare 800 to 850 g of center cut beef fillet, approximately 7 inches in length, for assembly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens