Chef Adam Ashley

Recipes

Beef Wellington

Beef Wellington

 

Serves 4

Ingredients:

  • 400g Fillet Steak
  • 4 Slices of Serrano Ham
  • 100g Spinach
  • 100g Button Mushrooms
  • 1 Skinless Chicken Breast
  • 100ml Milk
  • 1 Small White Onion
  • Chopped Parsley
  • 300g Puff Pastry (store-bought works)

Method:
First, we will prepare the chicken mousse.

Chicken Mousse:
Cut the chicken breast into small pieces and put them in a blender. Add the milk, salt, and pepper. Blend until smooth. Transfer to a bowl and refrigerate until needed.

Mushroom Duxelle:
Chop the mushrooms and onion into small pieces. Heat a pan over medium heat with a bit of oil. Add the onion and mushrooms, cooking gently for 5 minutes without browning them. Remove from pan, place in a bowl, and let cool in the fridge.

Spinach:
Sauté the spinach in a little butter until wilted. Squeeze out excess water and cool in the fridge.

Puff Pastry:
Roll the puff pastry to 5mm thick, then place it on a tray and refrigerate.

Beef Fillet:
Heat a pan with oil until hot. Season the beef with salt and pepper and brown it on all sides—don’t cook it fully. Once browned, cool in the fridge.

Mix the chicken mousse with the mushroom mixture. Ensure everything is cold before assembling the wellington.

Building the Wellington:
Lay a large piece of cling film on a counter. Place the serrano ham overlapping on top. Spread the chicken and mushroom mixture up to the edges.
Add the spinach, then place the beef in the center and wrap the ham around it. Wrap tightly in cling film and chill for 30 minutes.
Beat the egg in a small dish. Take the pastry from the fridge and place it on cling film. Unwrap the beef and place it in the center of the pastry. Brush the pastry edges with egg.
Roll the pastry around the beef tightly and seal the edges. Wrap in cling film again for 15 minutes.
Unwrap it and brush the outside with egg wash. The wellington is ready.

Decorating:
If you wish, after egg washing, you can create a pattern on the pastry with the back of a spoon.

Cooking the Wellington:
Preheat your oven to 200 degrees and place an empty tray inside for 10 minutes. Put the wellington on the heated tray.
For medium rare, cook for 20 minutes until the pastry is golden. If possible, use a probe to check the temperature; it should reach 36 degrees in the center. Remove from the oven and let it rest for 10 minutes.

To Serve:
Cut off the ends and slice down the center.
Serve with mashed potatoes, tenderstem broccoli, and a nice red wine sauce.