Beef Wellington

This dish is a real showstopper for any dinner party and following Will Holland’s step-by-step guide will guarantee the perfect finish.

Serves 4
The duxelles, spinach sheets and crepes can be prepared well in advance. The completed Wellington can be made up to 24 hours in advance and kept in the refrigerator.

Preparation

Mushroom duxelles
50ml Olive oil
2 cloves Garlic
2 Banana shallots
750g Button mushrooms
Truffle oil

Roughly chop the garlic, shallots and mushrooms and sweat in the olive oil over a high heat until all the moisture has evaporated and the pan is completely dry. Transfer to a food processor and pulse until a coarse puree is achieved. Return to the pan and return to the heat and continue to cook until the pan is once again dry. Season to taste with sea salt, freshly milled black pepper and truffle oil

Spinach sheets
18 Large leaf spinach sheets

Remove the stalks from the spinach and blanch in boiling water for a few seconds before plunging into iced water. Remove the spinach leaves from the water and dry flat on absorbent kitchen paper

Crepes
1 Egg
25g Plain flour
50ml Milk
15ml Water
Olive oil

Whisk all ingredients together in a mixing bowl. Pre-heat a large non stick frying pan. Wipe a small amount of oil on the pan before adding enough batter to produce a wafer-thin crepe. Cook for 30 seconds on each side before removing from the pan and repeating the process until all the batter is used

Beef
500g Centre cut beef fillet (125g per portion)

Season the beef fillet with freshly milled black pepper (no salt)

Puff pastry
2 sheets All butter puff pastry
3 Egg yolks

Building the Wellington 

Step 1

  • Cover the work surface with clingfilm
  • Lay the spinach leaves together on the clingfilm to form one large sheet
  • Spread an even layer of duxelles over the spinach sheet
  • Place the beef fillet at the front end of the spinach and duxelles sheet
  • Using the clingfilm to help, roll the beef fillet in the spinach and duxelles so it is completely encased – it should be as tight as possible

Step 2

  • Cover the work surface with clingfilm again
  • Lay the crepes on the clingfilm
  • Remove the beef, spinach and duxelles roll from the clingfilm and place at the front end of the crepe
  • Using the clingfilm to help, roll everything in the crepe so it is completely encased – it should be as tight as possible

Step 3

  • Lay a sheet of puff pastry on the work surface
  • Using a pastry brush, egg wash the pastry
  • Remove the clingfilm from the rolled crepe, spinach, duxelles and beef
  • Place on the puff pastry sheet and roll until completely encased in a single layer of pastry
  • Tightly close the ends

Step 4

  • Transfer to a greaseproof paper lined baking tray
  • Egg wash the pastry wrapped Wellington
  • Use a lattice cutter roller on the remaining sheet of puff pastry
  • Lay the lattice over the Wellington
  • Egg wash the finished Wellington

Cooking the Wellington

Leave the Wellington at room temperature for a minimum of 1 hour before cooking. Pre-heat your oven to 200°C fan. Place the beef Wellington in the oven for 20 minutes
After the 20 minutes cooking time and depending how you would like your beef cooked, complete the following:

  • Rare/medium rare – remove from the oven
  • Medium – reduce your oven temperature to 160°C fan and cook for an additional 5 minutes
  • Medium/well – reduce your oven temperature to 160°C fan and cook for an additional 10 minutes
  • Well done – reduce your oven temperature to 160°C fan and cook for an additional 20 minutes

Once you have removed your beef Wellington from the oven allow to rest at room temperature (uncovered) for a minimum of 40 minutes. Before serving place the beef Wellington back in the oven at 180°C fan for 5 minutes.

Serve immediately