A great recipe for Beef Wellington from Thierry Daugeron

17th August 2009

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BEEF WELLINGTON STYLE

Ingredients For 8 persons:

½ Filet of beef
500 gm of mushrooms
2 bags of fresh spinach
500 gm “Pate brisée”
One egg
Salt & pepper
A nut of butter
Mixed dry herbs
400 gm of chicken liver parfait

Equipment:

1 large frying pan
1 red carving board
1 green carving board
A mixer
2 large bowls
A carving fork
A large saucepan
A large knife
A sieve
A pallet knife
A brush

Preparation (about 1hour)

First prepare the beef filet
- Make sure all nerves are taken off the filet
- Sear all sides of the filet in a very hot pan
- Keep the filet in the fridge until needed
Prepare the vegetables for the Beef Wellington.
- Cut the mushrooms and put them in the mixer.
- Once finely mixed add the mixed dry herbs and some salt and pepper.
- Keep in a bowl separate
- Now heat up some water with a bit of water
- Put all spinach leaves (after washing them) into the hot pan.
- Stir after few minutes. The volume of the leaves should reduce to a 10th of the original volume.
- Stir again and once it is cooked, drain into the sieve.
- Keep aside to let cool it down.
Build up the beef Wellington
- Get the first layer of pastry
- Place the chicken liver parfait in the centre and spread all over the pastry by leaving at least 2 cm of pastry all around the parfait.
- Place the “duxelle” of mushrooms on the top of the parfait
- Place the cold beef filet on the top and finish with a layer of spinach
- Brush the side of the pastry with a whisked egg using a brush
- Place the second layer of pastry on the top
- Close the side of the pastry together.
- Make a décor with the left over pastry on the top of the Wellington (like leaves shapes)
- Brush with the egg.
Cook the Beef Wellington
- Pre-heat the over to 180C.
- Place the pastry into the oven for approximately 45 minutes
- Half way cooking check the look of the pastry. If needed cover with aluminum foil for the pastry not to burn.
- Cut and serve when ready.