Beef Wellington with Stilton and Chestnut Duxelles
- ⏱ 2 hours 45 minutes
- Hard
- Serves 1
- 👥 2-cook recipe
A beef fillet wrapped in chestnut duxelles, Parma ham, puff pastry and a Stilton lattice, served with Stilton cream, port jus and wild mushrooms.
Adapted from Great British Chefs.
This recipe, inside the app
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Beef Wellington wit...
0/0
COOK 1COOK 2
1Prepare the onion
2Prepare the duxelles ingredients
Mince the garlic cloves, finely chop the mushrooms...
3Plate and serve
+ 59 more steps in the app
Beef Wellington wit...
0/0
COOK 2COOK 1
1Prepare the onion
Finely chop the onion
2Prepare the duxelles ingredients
3Plate and serve
+ 59 more steps in the app
Ingredients
- 30 g unsalted butter for the duxelles
- 1 onion (finely chopped)
- 1 bay leaf for the duxelles
- 3 garlic cloves for the duxelles (minced)
- 500 g mushrooms (finely chopped by hand or in a food processor)
- 60 g cooked chestnuts (finely chopped by hand or in a food processor)
- 1 bunch parsley (finely chopped)
- 1 small bunch tarragon
- 50 g Stilton for the Wellington
- 1 kg beef fillet
- vegetable oil for cooking, to taste
- 800 g puff pastry
- 15 Parma ham slices
- 4 tbsp Dijon mustard
- 2 Freshlay Farms Golden Yolker eggs (beaten with 2 tsp water, for egg wash)
- 2 tsp water (to loosen)
- Doves Farm Organic Plain White Flour, to taste
- 170 g Stilton for the cream
- 70 g cream cheese
- 80 ml double cream
- 50 g unsalted butter for the Stilton cream
- 2 shallots (finely sliced)
- 2 garlic cloves for the port jus (sliced in half)
- 250 ml port
- 750 ml beef stock
- 1 bay leaf for the port jus
- 1 small bunch fresh thyme for the port jus
- 2 tbsp vegetable oil for the wild mushrooms
- 200 g girolles (wild mushrooms)
- 1 small bunch fresh thyme for the mushrooms (picked)
- Stilton for garnish, to taste (crumbled)
The full plan
Split between two cooks — each step says who's on it.
1. Prepare the onion COOK 1
- Finely chop the onion
2. Prepare the duxelles ingredients COOK 2
- Mince the garlic cloves, finely chop the mushrooms and cooked chestnuts by hand or in a food processor, and finely chop the parsley
3. Prepare the beef COOK 1
- Season the beef fillet with salt and pepper, tie it up with butcher's twine to secure the shape
- Rub all over with vegetable oil
4. Sear the beef COOK 1
- Preheat a large frying pan over a medium-high heat
- Add a dash of oil to the pan, Once the oil reaches smoking point, pan-sear the fillet for two minutes, turning on all sides to brown
5. Make the duxelles COOK 2
- In a large pan over a medium heat, add the unsalted butter and sweat down the onion
- Add the garlic and bay leaf
- Cook for a minute or so until fragrant, making sure to avoid burning the garlic
- Add the finely chopped mushrooms and chestnuts
🤝 Cook 1 hands over the onion.
6. Cool the beef COOK 1
- Place onto an oven tray lined with baking paper, remove the twine and leave to cool
7. Cook and cool duxelles COOK 2
- Cook down the mushroom base, stirring constantly to make sure all the water evaporates
- Season with salt and pepper
- Once the mushrooms are golden brown and cooked down, add the parsley and tarragon
- Season to taste again
- Spoon the mix onto a tray and place in the fridge to cool
🤝 Cook 1 hands the large pan and tray to Cook 2.
8. Layer the Parma ham COOK 1
- Line your work surface with a large piece of cling film, Layer the slices of Parma ham over the cling film in a row, overlapping them to avoid any gaps
9. Cut and chill lattice COOK 1
- Roll out 300g of the puff pastry to a 30cm × 30cm square, This will be used for the lattice
- Use a lattice cutter, slicing in one movement, to cut out the pastry
- Use a paring knife to cut any slices that didn’t quite go through with the cutter, separate the lattice slightly before transferring to a baking tray lined with baking paper, covering with cling film and chilling in the fridge
10. Prepare pastry tray COOK 2
- Line a large baking tray with baking paper and lightly flour the work surface
11. Mise en place COOK 2
- Prep 2 shallots: finely slice
12. Sweat the shallots COOK 2
- Melt 20g butter over a medium heat
- Add the shallots and sweat down, lowering the heat if needed to avoid burning
13. Add duxelles and Stilton COOK 1
- Spread the cooled duxelles over the prosciutto, leaving a 3cm gap across all of the borders, Gently press the duxelles onto the prosciutto
- Sprinkle over the Stilton
- Spread the mustard all over the beef fillet
- Place it onto the edge of the duxelles and use the cling film to tightly wrap the prosciutto around the beef fillet
🤝 Cook 2 hands over the mushroom base.
14. Reduce the port COOK 2
- Once the shallots are translucent, add the garlic cloves and cook down for another minute or so
- Once fragrant, add the port, turn the heat up and simmer until the port is reduced by half
15. Mise en place COOK 2
- Prep 200 g girolles: wild mushrooms
16. Make Stilton cream COOK 2
- In a stand mixer fitted with a whisk attachment, beat together all the Stilton cream ingredients, and season with salt and pepper to taste
- Once smooth, transfer to a piping bag fitted with a round nozzle and chill in the fridge
17. Chill the ballotine COOK 1
- Holding the cling film at the edges, roll the fillet forwards to tighten the cling film and wrap it into a ballotine, Tie the edges of the ballotine, or use pegs or elastic bands to secure them
- Chill the wrapped fillet in the fridge for at least 30 minutes
18. Roll pastry base COOK 1
- Roll out the remaining puff pastry until it is 30cm × 30cm
🤝 Cook 2 hands over pastry tray.
19. Preheat the oven COOK 2
- Preheat the oven to 190°C
20. Set the oven rack COOK 1
- Set a rack in the lower third of the oven
🤝 Cook 1 takes over at the oven.
21. Simmer and strain jus COOK 2
- Add the stock, bay leaf and thyme and simmer for 20 minutes
- Season with salt and pepper
- Strain through a chinois or fine mesh sieve
22. Make the wellington COOK 1
- Unwrap the beef fillet from the cling film
- Roll up the beef in the pastry lengthwise, At the seam, brush one side of the dough with egg wash and press together to seal tightly
- Fold under any excess dough
- Tuck the seam underneath the Wellington
- Tuck the dough at the ends of the fillet underneath as well, brushing with egg wash as needed to seal, egg wash the rest of the Wellington
- Remove the chilled lattice from the fridge and lift onto the surface of the Wellington
- Tuck the pastry underneath the edges, brushing the lattice with egg wash after it is secured on the Wellington
🤝 Cook 2 hands the work surface to Cook 1.
23. Bake the Wellington COOK 1
- Place in the oven with a probe thermometer and leave to cook until the internal temperature has reached 45°C, This should take around 30 minutes
24. Rest the Wellington COOK 2
- Remove from the oven and leave to rest for 20 minutes, leaving the probe in during the rest to keep checking the temperature, It should reach 55–57°C (medium-rare)
25. Thicken the jus COOK 2
- Return the jus to the pan and simmer until thick enough to coat the back of a spoon
- Remove from the heat
- Warm the rest of the port jus
- Remove from the heat and stir through the cubed butter one piece at a time, This is called ‘monté au beurre’ and should give a nice gloss to the jus
- Season with salt and pepper to taste
🤝 Cook 1 hands over the Wellington.
26. Make the wild mushrooms COOK 1
- Warm the vegetable oil over a medium heat
- Add the wild mushrooms, Sauté them for around 10 minutes, turning up the heat as needed and stirring well to help evaporate any of the water released from the mushrooms
- Add the picked thyme
- Season with salt and pepper and cook until the mushrooms are golden brown
- Stir in 100ml of the port jus
- Remove from the heat once warmed through
🤝 Cook 2 hands the pan to Cook 1.
27. Plate and serve BOTH
- Transfer the Wellington to a chopping board and slice into 3cm pieces, To plate, serve one slice of the Wellington meat side up on the plate
- Add a quenelle of the Stilton cream, before spooning some of the jus-glazed mushrooms onto the side
- Garnish the mushrooms with some fresh thyme and crumbled Stilton, before spooning over some of the jus
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