Gastronomixs

Beef Wellington with potato mousseline and oven-roasted carrots

Creating a perfect beef Wellington is an art. The crisp, gleaming puff pastry, rich mushroom duxelles, and perfectly cooked meat combine to form a harmonious whole. If prepared well, the beef Wellington is an absolute showstopper. The choice was therefore made to respect the sublime simplicity of the beef Wellington by serving side dishes that are flavourful, yet subtle.

Serves 10.

Beef Wellington with potato mousseline and oven-roasted carrots

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Ingredients

400

g

fillet

300

g

chestnut mushrooms

   

thyme

6

slices

Parma ham

   

all butter puff pastry

1

 

egg

As needed:

 

butter

   

salt and pepper

10

 

red onions

150

g

water

25

g

salt

50

g

sugar

100

g

white vinegar

2.5

kg 

floury potatoes

250

g

butter, cut into cubes

150

ml

milk

150

ml

cream

   

salt and pepper

5

 

carrots

As needed:

 

butter

As needed:

 

crisps

Preparation method: beef Wellington
  • Trim the fillet and roll tightly in cling film. Store overnight in the refrigerator.
  • Season the fillet to taste with salt and pepper, and pan-fry until golden-brown.
  • Finely chop the chestnut mushrooms in a food processor.
  • Pan-fry the finely chopped mushrooms and season to taste with thyme, pepper, and salt.
  • Once the liquid from the mushrooms has evaporated, remove the mix from the pan and set aside to cool.
  • Arrange the slices of Parma ham on a piece of cling film.
  • Evenly divide the mushroom mix on top of the Parma ham.
  • Place the fillet on top of the mushroom mix and roll it up tightly.
  • Roll out the puff pastry and wrap the rolled up fillet in the puff pastry.
  • Whisk the egg with a little water and brush over the puff pastry twice. 
Preparation method: pickled red onions
  • Peel and quarter the onions.
  • Combine with the remaining ingredients.
  • Cook covered over a low heat for two to three hours
Preparation method: potato mousseline with smoked butter
  • Boil the potatoes in salted water until tender and then mash using a food mill or potato ricer.
  • In the meantime, smoke the butter in a food smoker (cold) for approx. 10 minutes.
  • Melt the smoked butter together with the milk and cream. Emulsify with a hand-held blender.
  • Mix with the mashed potato to achieve the desired consistency and season to taste with salt and pepper. 
Preparation method: oven-roasted carrots
  • Melt the butter in a saucepan at low heat.
  • Thoroughly rinse and dry the carrots.
  • Coat the carrots with butter and wrap in aluminum foil.
  • Roast at 175°C for approx. 1 hour until tender.
Finishing and presentation
  • Bake the Wellington until golden-brown in an oven at 200°C for about fifteen to twenty minutes.
  • Leave to rest for ten minutes and then cut into slices.
  • Chop the carrots into 5cm pieces and roast in the oven.
  • Warm up the mousseline and transfer to a piping bag.
  • Arrange the beef Wellington on the plate.
  • Arrange the roasted carrots next to it.
  • Pipe a few dots of the mousseline onto the carrots.
  • Place slices of the pickled red onion and potato crisps between the carrots.

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