500g all butter puff pastry, rolled to 15cm x 30cm and ½ cm thick 2 cm and left in the fridge
For the mushroom stuffing:
- 50g unsalted butter
- 2 pinches of sea salt
- 2 pinches of pepper, ground black
- 1 clove garlic, finely chopped
- 500g button mushrooms, finely chopped
For the savoury crepe:
- 150g plain flour
- 1 large egg
- 325ml semi-skimmed milk
- 30g unsalted butter, melted
- 1 pinch of salt
For the beef:
- 300g Irish Hereford prime fillet
- 2 pinches of sea salt
- 2 pinches of ground black pepper
- 30ml vegetable oil
- 50g English mustard
For the glaze:
- 1 egg yolk
- 1 pinch salt
For the Red Wine sauce:
- 2 tbsp butter, unsalted
- 2 small shallots, finely sliced
- 100g button mushrooms, finely sliced
- 250ml red wine
- 350ml brown chicken stock
- 1 tarragon leaf
- First of all, prepare your beef. Season the fillet with salt and pepper before coating in the mustard. Wrap in clingfilm and chill in the fridge.
- Next, make your crepe which will be a little barrier to help your pastry become crispy by preventing the meat juices reaching it. Mix the eggs and flour first, then slowly add in the milk and then the butter. Whisk until smooth. Heat a lightly buttered pan and when just about smoking, pour in a large ladle of the mixture, turning the pan as necessary to ensure an even layering. Flip once one side begins to lightly brown. Chill in the fridge.
- Then make your stuffing by sweating the mushrooms with garlic and butter until dry. Season before placing in the fridge to cool.
- Lay out the crepe on a cold surface, spread the mushroom stuffing evenly and place the beef on top. Roll the meat and wrap tightly again in clingfilm to set for half an hour.
- Meanwhile preheat your oven to 270 degrees C or as hot as it goes, before making your sauce. Reduce the red wine and stock with the shallots and mushrooms. When it is the consistency of a glaze, stir in the butter and tarragon and set to one side.
- Remove the cling film and wrap the beef in the puff pastry before brushing on the glaze. Place on a flat baking tray lined with greaseproof paper and transfer to the centre of the preheated oven. Immediately reduce the temperature to 210 degrees C. If you have a meat probe, remove once the core reaches 47 degrees C. If not, this should take around 40 minutes.
- Rest on a cooling rack for around 40 minutes.
- To serve, reheat your sauce and slice your wellington. Pour the sauce on the side.
For more on Chefs Series, click here for last week’s pumpkin mac ‘n’ cheese recipe.
It’s time for a classic British dish to take the helm in this week’s Chefs Series. Distinguished chef Richard Corrigan‘s beef wellington recipe is perfect to serve for any occasion.
Richard is undoubtedly the most established and well-known Irish chef working in the UK and Ireland. He has opened numerous restaurants, gained Michelin stars, authored two recipe books, cooked for the Queen and Barack Obama, and regularly makes appearances on radio and television; notably winning the Great British Menu three times, and also being a regular judge on the popular BBC series. Richard runs Bentley’s Oyster Bar & Grill off Piccadilly, Corrigan’s Mayfair, Daffodil Mulligan as well as Virginia Park Lodge in Cavan, Ireland and soon to open The Park Café in Dublin.