Beef Wellington chetham arms

Ben Hinchliffe

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

  • 5oz fillet steak
  • 50g button mushrooms
  • 100g spinach
  • Puff pastry
  • 3 egg yolks
  • 10ml white wine vinegar
  • 100g clarified butter
  • Chopped tarragon

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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