- 5oz fillet steak
- 50g button mushrooms
- 100g spinach
- Puff pastry
- 3 egg yolks
- 10ml white wine vinegar
- 100g clarified butter
- Chopped tarragon
Beef Wellington chetham arms
Ben Hinchliffe
21st May 2012
Beef Wellington chetham arms
As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! My recipe for Beef Wellington from the menu at the Chetham arms.
Ingredients
Method
Seal steak to required taste
Blitz mushrooms and then squeeze the excess moisture out and pan fry untill a duxelle
Roll out pastry to 1cm thick cut out into 10cm disks
Add a table spoon of the duxelle and spinach onto the middle of the pastry disk place the steak ontop and fold into a parcel shape egg wash and put into the oven @ 200c for 10 mins
While cooking the Wellington to make the bearnaise place the egg yolks into a metal bowl add the vinegar and whisk over a Bain Marie untill light and doubled in volume slowly add the butter while whisking untill fully incorporated add the tarragon
To serve place a nice amount of bearnaise sauce in the centre of a plate add some wilted spinach then the Wellington on top garnish with fresh peashoots and serve with chunky chips
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