Ultimate Festive Beef Wellington
By Masterchef winner Steven Wallis
For 4 People
2 hours for the beef wellington + about 3 hours for the sides
Gluten, Dairy, Egg, Mustard, Sulphites, Tree Nuts
PLEASE NOTE THE RECIPES IN THIS METHOD CARD SERVES 4 (OR 4-6).
IF YOU HAVE ORDERED THE BEEF WELLINGTON FOR 2 OR 6, THE INGREDIENTS' AMOUNTS IN YOUR BOX WILL HAVE BEEN ADJUSTED ACCORDINGLY. FOLLOW THE METHOD.
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How to make the Beef Wellington
Utensils & Essentials
Cling film, frying pan, baking tray, food processor (optional), chopping board, sharp knife, bowl, pastry brush.
INGREDIENTS NOT INLCUDED WHICH YOU WILL NEED: olive (or rapeseed) oil, salt and pepper.
Ingredients (please note the ingredients below are for the recipe for 4 people, if you have ordered the Beef Wellington Recipe Box for 2 or 6, your ingredients' amounts will have been adjusted accordingly):
For the wellington:
- 600g Chateaubriand beef fillet steak
- 500g Chestnut mushrooms
- 1 Shallot
- 1 Egg
- 2 Sprigs of thyme
- Puff pastry
- 120g Parma ham
- 25g Dijon mustard
- salt & pepper to season (not included)
- olive oil (not included)
- 200ml Gravy
How to prepare step by step
Beef Wellington
The first step is to sear your Chateaubriand. Lightly oil the meat, then generously season with salt and pepper. Do not remove the strings, to make sure your fillet holds its shape while searing.
Heat a pan over medium-high heat until very hot, then sear the beef on all sides, until beautifully caramelised. When the meat is nicely seared, remove it from the pan to cool down.
CHEF'S TIP: let the meat cool down on a cooking rack placed on top of a tray or dish, don't let it sit in its own moisture, because we want as little moisture as possible for the next step.
Second step: making the duxell.For the duxelle, if using a food processor, chop the shallot and mushrooms into chunky pieces. Add the shallots & mushrooms to the processor and pulse until finely chopped. If you don’t have one, chop both mushrooms and shallot as fine as you can using a sharp knife. Place the chopped mushrooms and shallot in a hot pan (you can use the same one used for the beef). Strip the thyme leaves from the sprigs and add them to the pan. Add a drizzle of olive oil and season with salt and pepper. Cook, stirring from time to time, until the moisture has evaporated completely (about 10-15 minutes) and you are left with a mushroom paste, known as a duxelle. Decant into a bowl and leave to cool to room temperature.
Third step: assembling the wellington.
IMPORTANT: if your beef fillet comes with strings, please make sure to remove them at this point.
Overlap two large pieces of cling film on your worktop and lay out the slices of Parma ham on top, in two rows so that the long edges overlap slightly. Spread the mushroom duxelle in a very thin layer on top of the ham, using a spatula, then place the beef in the middle. Spread some mustard on the beef.
Take the cling film and very carefully use it to wrap the ham over the beef, as shown in the video. Once the ham is covering the fillet, use the clingfilm to flip the beef towards you carefully and wrap the ends in of the clingfilm so the fillet is wrapped in. Make sure this is tight so it doesn't loose its shape. Rest in the fridge to chill for about 30 minutes.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
After the fillet has rested in the fridge, prepare for the last part.Preheat the oven to 200°C / 180°C fan.Whisk the egg in a little bowl, to have some egg wash ready.
Lay down your puff pastry (leave it on the parchment paper it comes with, to help you assemble the wellington). Egg wash the edges. Place the wrapped up beef in the middle, then fold the puff pastry over it, one side at a time. Trim the excess pastry, if you need. Seal properly, as shown in the video.Grease a baking tray with olive oil, place it on top of the wellington, then flip it over helping you with the parchment paper.With the excess pastry, you can create some leaves or any decorations you like. Glaze the top of the wellington with the egg wash, place the decorations on top, then give it one final glaze.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Cook the Beef Wellington for approximately 20-25 minutes. To ensure the meat stays succulent and is cooked to your taste, check the core temperature of the beef with a meat thermometer at 17 minutes. For medium rare, remove it from the oven at a core temperature of 55°C. For medium 60°C. If it's not at the required temperature please back in the oven to cook a little longer.
Set the beef wellington aside for at least 15 minutes before cutting into thin slices. It's really important to leave the meat to rest, to allow the juices to permeate, keeping the meat soft and juicy.
Warm up the gravy in a saucepan, until piping hot, to serve with your lovely beef wellington.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Serve and enjoy!
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
How to make the side dishes the for Beef Wellington
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