Learn to cook Beef Wellington in this exclusive master class with Ian Curley, Executive Chef of The European. We filmed this masterclass in Ian’s very own home kitchen!
This recipe includes quite a few elements, but once brought together, makes for a wonderful, traditional winter-style dish that is sure to be a crowd pleaser.
Take a look at how we serve this great dish. All the recipes for the different elements mentioned here are below:
Place a tablespoon of pea purée in the centre of a main course plate & form into a circle. Place the button mushroom garnish on top of the purée and lay the wellington beside the garnish. Drizzle the plate with a little Red wine & Madeira sauce. Spoon the mushroom froth (optional) on to the button mushroom garnish and finish with 3 sprigs of picked watercress.
1 x 190g Eye Fillet steak, trimmed of all sinew & fat
1 tsp Dijon mustard
1 x 15g proscuitto slice
1 x 30g strip of brioche pastry, 2cm wide & 15cm long
1 heaped tablespoon of mushroom duxelles, (see below)
Freshly milled white pepper
1 egg yolk beaten with a pinch of salt
Preparing the Wellington:
Heat a heavy based pan until very hot. Lightly oil & season the eye fillet.
Seal the steak for about 1 minute on each side. Remove from heat & place in the refrigerator immediately.
Once chilled, brush the top of the steak with the mustard. Then place the mushroom duxelles on top & smooth to a dome shape.
Wrap the strip of prosciutto over the top of the mushroom neatly with the ends overlapping at the bottom of the steak, trim off any excess prosciutto.
Neatly wrap the strip of brioche over the top of the prosciutto with the ends overlapping at the bottom of the steak, trim off any excess.
Place the wellington in the fridge to set.
Brush the pastry with the egg yolk prior to baking. Bake at 180°C for 14 minutes to achieve medium rare.
3 shallots, finely diced
2 cloves of Garlic, finely chopped
1kg champignons or button mushrooms, finely chopped in a Robot Coupe
5 sprigs of Thyme, picked
2 tblspn Campania Oil
Freshly milled black pepper
Preparing Mushroom Duxelles:
- In a heavy based pan heat oil. Sweat shallots & garlic until soft.
- Add mushrooms & cook until all the liquid has evaporated. Stir regularly with a wooden spoon.
- Add thyme & season. Then remove from heat & allow to cool.
BUTTON MUSHROOM GARNISH
10 baby button mushrooms
1 shallots, sliced
1 tblspn Cream
1 tsp Red wine sauce
20g Fresh peas
1 Baby Cos lettuce leaf, cut into julienne
10g baby brussel sprout leaves
Salt & pepper
Preparing the button mushroom garnish
- Sweat the shallots in the garlic briefly without coloring.
- Add the mushrooms & continue to cook for a minute.
- Add the cream & a little nage, simmer then add red wine sauce to give a caffe latte color.
- Add the peas & cook for a minute, then add the sprout leaves & cook another minute.
- Finally, add the cos & season.
750g frozen peas
300g thickened cream
5g sea salt
1g freshly milled black pepper
Preparing the pea puree:
- Bring cream to a simmer in a heavy based wide pan.
- Add the peas, & bring back to a simmer quickly.
- Season & remove from the heat.
- Blitz in a high speed blender immediately.
- Spread out on a tray, & put in the blast chiller to cool quickly.
OPTIONAL MUSHROOM FROTH
5 shallots, finely sliced
1kg button Mushrooms, finely sliced
20g dry mushrooms (Dried Cepes/ Forestiere Mix)
3 sprigs thyme
100g unsalted Butter
20ml Campania blend oil
Salt & freshly milled black pepper
Foie gras shavings
Preparing the mushroom froth:
- In a heavy based pan, heat butter & oil.
- Add shallots & cook until soft.
- Add button mushrooms & thyme. Turn up heat and cook until all
- moisture is evaporated from mushrooms.
- Add water & dried mushrooms, reduce completely to a glaze.
- Add cream then return to boil then season.
- Strain & keep liquid. Use mushrooms for another purpose (ie: in a mushroom risotto)
Finshing the froth:
Add 1 teaspoon skim milk to 2 dessert spoons of mushroom cream, add a pinch of Foie gras shavings & froth with a Bamix stick blender.