Beef Wellington is a gourmet dish known for its elegance and complexity. It has its origins in British cuisine and is named after Arthur Wellesley, the first Duke of Wellington, famous for his victory at the Battle of Waterloo. This recipe combines the refinement of beef with an exquisite blend of flavours, wrapped in a crispy layer of oven-baked puff pastry.
The classic preparation of Beef Wellington involves searing a tenderloin of beef at its optimum tenderness, coating it with a thin layer of duxelles, a mixture of finely chopped and sautéed mushrooms, shallots and herbs. Often, a layer of prosciutto or foie gras is added before it is wrapped in a sheet of puff pastry and baked to a golden colour and crispness.
An innovative touch: Flaxfiber in meat stock
On our blog, we are passionate not only about sharing traditional recipes, but also about experimenting with techniques and products that bring a modern twist to classic dishes. In this version of Beef Wellington, one of our chefs has included Flaxfiber, an innovative flax fiber-based texturiser, to thicken a gravy to accompany the dish.
Flaxfiber is ideal for preparing glossy, homogenous sauces without altering the natural flavour of the ingredients. It also helps to achieve a perfect consistency, giving body to the gravy and ensuring that it adheres to the meat and pastry, thus enhancing the flavour experience in every bite.
Christmas recipes 2024
This year, we have prepared an exclusive recipe book that includes our Beef Wellington, conceived for those who wish to surprise at festive dinners. In addition to this recipe, the Christmas Recipes 2024 features a selection of dishes designed by our technical team of chefs, ranging from creative appetizers to modern Christmas desserts, all made with the highest quality ingredients.
Beef Wellington
Ingredients
Beef Wellington
- 1000 g Inverse puff pastry
- 450 g Porcini mushroom and truffle mousse
- 200 g Meat stock
- 200 g Cured Iberian ham
- 250 g Spinach
- 400 g Microgreens
- 50 g Butter
- 800 g Beef sirloin
- as needed Salt
- as needed Pepper
Inverse puff pastry
- 300 g Strong flour (1)
- 1000 g Dry butter
- 700 g Strong flour (2)
- 24 g Salt
- 400 g Water
- 10 g Neutral acid
Porcini mushroom and truffle mousse
- 400 g Porcini mushrooms
- 120 g Sautéed onion
- 300 g White wine
- 500 g Chicken breast
- 100 g 35% fat cream
- 6 g Salt
- 4 g Black pepper
- 10 g Albuwhip Sosa Ingredients
- 2 g Black truffle flavouring Sosa Ingredients
Meat stock
- 100 g Beef stock
- 600 g Water
- 6 g Flaxfiber
Instructions
Inverse puff pastry
- Mix the softened butter with the flour (1) to make a beurre manié.300 g Strong flour (1), 1000 g Dry butter
- Spread out to the size of a 60×40 cm tray. Leave overnight in the fridge.
- Separately, mix the flour and the salt, and add the cold water with the acid. Mix quickly, wihthout heating it or creating a glutinous dough. The dough must not be perfectly kneaded.700 g Strong flour (2), 24 g Salt, 400 g Water, 10 g Neutral acid
- Spread to dimensions of 30×40 cm. Leave to rest overnight in the fridge.
- The next day, cut the beurre manié into two 30×40 cm blocks.
- Place the dough between the two blocks of butter. Start to laminate it. Make a total of 5 folds, two double and one single. Leave it rest for 1 hour between each fold.
- Once all the folds have been completed, leave the dough to rest overnight in the fridge.
Porcini mushroom and truffle mousse
- Sauté the onion with the porcini mushrooms in a frying pan for 10 minutes.120 g Sautéed onion, 400 g Porcini mushrooms
- Add the white wine and reduce until dry.300 g White wine
- Once it has cooled, mix it with the remaining ingredients and blend well.500 g Chicken breast, 100 g 35% fat cream, 6 g Salt, 4 g Black pepper, 10 g Albuwhip, 2 g Black truffle flavouring
Meat stock
- Mix the ingredients and blend. Heat and leave on one side.100 g Beef stock, 600 g Water, 6 g Flaxfiber
Beef Wellington
- Season the sirloin and sear in a saucepan on all sides.800 g Beef sirloin, as needed Salt, as needed Pepper
- Place a layer of Iberian cured ham on the inverse puff pastry, followed by the spinach, and the porcini mushroom mousse in that order.1000 g Inverse puff pastry, 200 g Cured Iberian ham, 250 g Spinach, 450 g Porcini mushroom and truffle mousse
- Put the seared sirloin in the middle and roll it up into a Wellington shape.
- Leave to rest for a few hours in the fridge and cook at a temperature of 180 °C, with a probe in it, until the middle reaches a temperature of 48 °C
- Leave to rest for 30 minutes before cutting.
- Sauté some microgreens in a knob of butter as a garnish. Serve with the hot sauce.400 g Microgreens, 200 g Meat stock