Enclosed in its golden-brown pastry case, a Beef Wellington is an impressive centrepiece for any table, but the meat needs to be suitably seared and then carefully monitored as it cooks in its case. The Electronic Digital Dual Kitchen Timer, with its unique Turn Reminder, makes searing simple, while the Precision Digital Instant Read Thermometer, which is accurate up to 0.1°C, will help ensure you serve up a Wellington that isn’t tough as old boots.
250g type 55 flour
2 tsp salt
100g beef dripping, diced into small cubes
50g egg yolks
For the beef
500g 28-day aged beef centre-cut fillet
1 tsp Dijon mustard
For the duxelle
300g chestnut mushrooms, finely diced
40g unsalted butter
70g shallots, peeled and finely diced
1 clove garlic, peeled and finely diced
Salt and freshly ground black pepper
50g baby spinach
5g flat leaf parsley
12g unsalted butter
75g whole milk
2 large eggs
100g plain flour
Salt and freshly ground black pepper
To assemble and cook
4 reserved pancakes
500g reserved fillet
1 large egg yolk
For the pastry, sift the flour and salt into a bowl. Use clean fingertips to work the diced beef dripping into the flour until the mixture resembles a fine grainy mixture. In a separate bowl, whisk the eggs with 110g cold water. Make a well in the centre of the flour mixture and gradually pour the egg yolk mixture into the flour mix. Gently combine to form a loose ball of dough. Wrap the dough tightly with cling film and place into the fridge for 1 hour. Roll between two sheets of parchment to 4mm thick. Reserve in the fridge until needed.
Trim the beef of excess fat and sinew and rub with a little oil. Season well with salt. Heat a pan and sear the fillet on all sides over moderate heat, turning every 15 seconds. Once caramelised, remove and allow to cool completely. Brush the fillets on all sides with mustard. Cover and reserve in the fridge until needed.
Prepare the duxelle by blitzing the mushrooms until finely chopped in a mini food processor. Heat 25g of butter in a pan and cook the shallots over moderate heat until softened. Add the garlic and cook for an additional minute. Add the blitzed mushrooms and the remaining butter and cook until all moisture has evaporated. Add the Madeira to deglaze the pan and cook until all the liquid has evaporated. Remove the pan from the heat and season the duxelle with salt and freshly ground black pepper. Allow to come to room temperature, cover and place in the fridge until needed.
For the pancakes, wash and pick the spinach and herb leaves and spin dry in a salad spinner. Melt the butter in a large pan over a low heat and add all the greens. Gently cook for 3-4 minutes until they have wilted. Remove and place into a mini food processor along with the milk, and blitz until smooth. Add the eggs, followed by the sifted flour and blend to a smooth batter. Season with salt and freshly ground black pepper. To make the pancakes, wipe a 20cm non-stick frying pan with a little oil and pour enough batter to coat the base of the pan, swirling the pan to evenly distribute the batter. Flip after 45 seconds to a minute and cook for an additional 45 seconds to a minute. Remove the cooked pancakes and place on a cooling rack, repeat the process. The recipe should yield 5 pancakes, although only four will be required for the Wellington. Cover and set aside until needed.
To assemble and cook, trim two pancakes into squares and place onto a sheet of parchment paper, side by side and slightly overlapping each other. The pancakes should be 4cm longer and 6cm wider than the beef fillet. This can be tested by simply placing the fillet on the pancakes and rolling on to the pancakes to check the size. Remove the beef fillet and spread the duxelle on the pancakes, approximately 7mm thick. Place the fillet back on top of the duxellespread pancakes and roll the beef in the pancakes, using the remaining two pancakes on top of the fillet, covering it completely. Place the wrapped fillet onto the pastry and roll the pastry around the beef, trimming the pastry 1.5cm longer than the beef roll. Seal the edges by pinching the pastry (use water to seal if necessary). Roll the Wellington in three layers of aluminium foil followed by one layer of parchment paper and twist the sides to tighten. Rest in the fridge overnight.
When ready to cook, preheat the oven to 220°C. Remove the layers of foil and parchment and brush the Wellington with egg yolk and bake in the oven until the core temperature reads 42°C on a thermometer probe. Remove from the oven and allow to rest. The core temperature will continue to rise to 55°C for medium rare, approximately 10-12 minutes. Slice and serve.
4 Benefits of Heston Blumenthal’s Digital Instant Read Thermometer
1. Feature a large LCD for easy viewing
2. Silicone grips
3. Easy to use buttons
4. Plastic trim