Beef Wellington

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.

Beef Wellington

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.

Ingredients

  • Beef Wellington
    • 1000g - Inverse puff pastry
    • 450g - Porcini mushroom and truffle mousse
    • 200g - Meat stock
    • 200g - Cured Iberian ham
    • 250g - Spinach
    • 400g - Microgreens
    • 50g - Butter
    • 800g - Beef sirloin
    • as needed - Salt
  • Inverse puff pastry
    • 300g - Strong flour (1)
    • 1000g - Dry butter
    • 700g - Strong flour (2)
    • 24g - Salt
    • 400g - Water
    • 10g - Neutral acid
  • Porcini mushroom and truffle mousse
    • 400g - Porcini mushrooms
    • 120g - Sautéed onion
    • 300g - White wine
    • 500g - Chicken breast
    • 100g - 35% fat cream
    • 6g - Salt
    • 4g - Black pepper
    • 10g - Albuwhip Sosa ingredients
    • 2g - Black truffle flavouring Sosa ingredients
  • Meat stock

Prepared by

  • Inverse puff pastry
    1. Mix the softened butter with the flour (1) to make a beurre manié.
    2. Spread out to the size of a 60x40 cm tray. Leave overnight in the fridge.
    3. 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.
    4. Spread to dimensions of 30x40 cm. Leave to rest overnight in the fridge.
    5. The next day, cut the beurre manié into two 30x40 cm blocks.
    6. 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.
    7. Once all the folds have been completed, leave the dough to rest overnight in the fridge.
  • Porcini mushroom and truffle mousse
    1. Sauté the onion with the porcini mushrooms in a frying pan for 10 minutes.
    2. Add the white wine and reduce until dry.
    3. Once it has cooled, mix it with the remaining ingredients and blend well.
  • Meat stock
    1. Mix the ingredients and blend. Heat and leave on one side.
  • Beef Wellington
    1. Season the sirloin and sear in a saucepan on all sides.
    2. Place a layer of Iberian cured ham on the inverse puff pastry, followed by the spinach, and the porcini mushroom mousse in that order.
    3. Put the seared sirloin in the middle and roll it up into a Wellington shape.
    4. 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
    5. Leave to rest for 30 minutes before cutting.
    6. Sauté some microgreens in a knob of butter as a garnish. Serve with the hot sauce.

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