Beef Wellington Demo

Learn how to prepare a beef wellington for two in our Valentine’s day special. View Chef Thomas’s online culinary class and wow that special someone with this easy entrée! Please see below for recipe!

Beef Wellington Recipe:
Preparation Time: 15 minutes
Cooking Time: 45 minutes + resting

Ingredients needed for 2 serves:
10 oz Beef fillet
2 oz Onion
7 oz Mushrooms
1 tsp Parsley
2 Tbsp Butter
1 oz Vegetable oil
0 Salt
0 Pepper
2 Puff pastry sheets
1 Egg
3 oz Baby spinach

Preparation Steps:
1. Remove any sinews from the beef fillet
2. Peel and dice the onion. Chop the mushrooms and parsley
3. Pre-heat the oven to 350°F
4. Blanch and refresh the spinach

Cooking Steps:
1. Heat the butter in a pan and fry the onions, mushrooms and parsley to produce a duxelles. Remove and allow
to cool
2. Heat the oil in a pan. Season the fillet and seal. Place in the oven at 350°F for 5 minutes, then remove and Rest
3. Cut a puff pastry disc and place the spinach in the center. Place some of the duxelles on the spinach and
place the beef on top. Place some more duxelles and spinach on top
4. Fold the pastry up to enclose the meat. Add a small pastry disc to create a seal. Turn upside down and brush
with egg yolk. Garnish with extra pastry. Rest for 20 minutes in the fridge
5. Bake in the oven at 350°F for ~20 minutes per lb until golden brown. This will achieve a medium rare
product. Rest for 5 minutes

Plating Steps:
1. Place the beef onto a pre-warmed plate and garnish as desired
Garnishes: Glazed tourneed carrots, fluted sautéed mushrooms


Turned Carrots Glace Style
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients needed for 2 serves:
10oz Carrots
2tsp Butter
1tsp Raw or brown sugar

Cooking Steps:
1. Place the carrots into a pan with the butter, sugar and salt. Add enough water to come
halfway up the carrots. Do not use too much water or it will overcook the carrots and will
not evaporate. The amount of water will depend on the size of the pan you use
2. Place a cartouche on top and bring to the boil. Reduce the heat and simmer for ~10
minutes until almost done. Remove the cartouche and evaporate the remaining liquid.
The sugar and butter will form a glaze and can easily burn if heated too long

1. Place onto a pre-warmed plate and serve as an accompaniment
Note: Honey can be used instead of sugar. For bulk cooking, blanch the carrots and toss
through butter and sugar instead of glazing them. This recipe can be used for any type of root
vegetable including turnips and swedes.


Asparagus Bundles
Preparation 10 min
Cooking time 5min
Serves 2

7oz Asparagus
1oz Prosciutto
1oz butter
Salt and pepper

Preparation Steps:
1. Wash and tail the asparagus. Blanch and refresh
2. Cut the Prosciutto into strips 1/8 inch thick.
3. Divide the asparagus into the desired amount of serves
4. Spread the prosciutto strips out on a cutting board and place one asparagus portion on each strip. Wrap around the asparagus to form a bundle
5. Cut the ends of the bundles to even lengths

Cooking Steps:
1. The bundles are heated through for service with the butter and seasoning. This can be done in a pan or in the oven

1. Place onto a pre-warmed vegetable dish or as a garnish
Hint: Bacon, leeks or chives can be used to wrap the bundles instead of prosciutto.


Sauce Robert
Preparation 5min
Cooking time 5min
Serves 2

½ cup Demi-glace
1oz Onion
5tsp White wine
4tsp White wine vinegar
2tsp Mustard
4 tsp Butter

Preparation Steps:
1. Prepare the demi-glace
2. Peel and dice the onion

Cooking Steps:
1. Simmer the wine, vinegar and onions until the liquid is almost evaporated
2. Add the mustard and demi-glace and simmer for 5 minutes, skim off any impurities
3. Adjust the seasoning (use sugar to balance the acidity of the wine and vinegar)
4. Whisk in the butter

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