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An early Christmas special featuring a good piece of meat, 6 hours of work, and a fair bit of swearing to create a winner. The beef is generously seasoned, seared to perfection, and brushed with Dijon mustard before being wrapped in layers of spinach crêpes, prosciutto, and mushroom duxelles. Encased in golden puff pastry, it’s baked to a precise internal temperature for a tender, juicy finish. The whiskey-infused mushroom filling and the delicate spinach crêpes...
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Season the beef loin generously with salt and pepper.
Sear the beef in a hot pan until browned on all sides.
Remove the beef from the heat, brush it with Dijon mustard, and let it rest in the fridge.
Finely dice the mushrooms, brunoise the shallot, and chop a teaspoon of fresh thyme.
Fry the mushrooms, shallot, and thyme in butter until all the moisture has evaporated, about 15–20 minutes.
Deglaze the pan with whiskey and set the mixture aside to cool.
Whisk together 1 egg, the flour, milk, and a pinch of salt.
Add the baby spinach and blitz the mixture until smooth.
Fry thin crêpes in a non-stick pan and set them aside.
Lay clingfilm on the counter and slightly overlap the crêpes to form a sheet.
Layer the prosciutto over the crêpes, then spread the mushroom duxelles evenly on top.
Place the chilled beef in the center, trim any excess crêpe, and use the clingfilm to roll everything tightly into a log.
Roll the log a couple of times to secure and refrigerate for at least 30 minutes.
Lay out fresh clingfilm and roll out the puff pastry.
Place the wrapped beef in the middle of the pastry and roll it tightly, trimming any extra pastry.
Seal the pastry with the help of egg yolk and refrigerate for another 30 minutes.
Preheat the oven to 210°C.
Beat 1 egg and brush the pastry with the egg glaze.
Bake the Wellington for 20 minutes, then reduce the oven temperature to 190°C and cook for another ~20 minutes.
Remove the Wellington from the oven when the internal temperature reaches about 46°C (it will rise while resting).
Let the Wellington rest on a rack for 15–30 minutes.
Sprinkle with sea salt and serve with a simple sauce.
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Use a meat thermometer to ensure the beef is cooked to your desired doneness.
Make sure the mushroom duxelles is completely dry to avoid a soggy pastry.
Chill the wrapped beef and pastry thoroughly to help maintain the shape during baking.
Deglazing the mushrooms with whiskey adds depth of flavor, but you can substitute with white wine or omit if preferred.
For a more golden crust, apply a second layer of egg wash before baking.
Can I use a different cut of beef?
Yes, you can use a tenderloin or filet mignon, but the Chateaubriand cut is ideal for its tenderness and size.
What can I use instead of whiskey?
You can substitute whiskey with white wine, brandy, or even omit it entirely if you prefer.
How do I prevent the pastry from becoming soggy?
Ensure the mushroom duxelles is completely dry and chill the wrapped beef thoroughly before adding the pastry.
Can I make this ahead of time?
Yes, you can assemble the Wellington up to the point of adding the puff pastry and refrigerate it overnight. Bake it fresh before serving.
What sauce pairs well with Beef Wellington?
A simple red wine reduction or a creamy mushroom sauce complements the dish beautifully.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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