fillet beef wellington this has to be the ultimate go-to showstopper back in 1998
we breathe a breath of fresh air back into this old fart of a dish because it
was known as beef on crude and it became Bathory's we fell out in love with it
and we brought it back cast-iron pan Why? you know cast-iron pans are like
Gold_Dust which you've got one look after it invest in it and sort of it becomes
your best friend in the kitchen now we've got the middle sector of the
fillet of beef you've got a Chateaubriand at the top and the tail
here that's generally made into sort of tartar and stroganoff so ask your
butcher for the center cut this thing's going to go to at least five or six
portions because we will wrap it up and then encase this thing in the most
amazing puff pastry and you'll see it when it hits the table is just it's
breathtaking get that pan nice and hot first season With salt and pepper now take
the beef out of the fridge at least 10 minutes before you start cooking it and
roll it up in a way that we roll it in film to get it nice and In Cylinder
shape okay basically if we roll it properly now so it's sort of nice and
round perfectly done it helps shape it when it's wrapped in pastry so yeah I'm
a big stickler to make sure that you season it properly because the one thing
about a Wellington once you've cooked it you can't season
it so going to season it properly beforehand and think of the layers I'm
going to season this now lightly sear it and then from there wrap it up in a
savory crepe lined with mushrooms line with Parma ham and then finally on top
of that there's beautiful rich puff pastry
now seasoned it beautifully all the way through and push that seasoning in there
just a little bit firm with it so you sort of almost roll the seasoning in to
the beef as you see it's almost sort of impregnated inside you want that flavor
going through the beef get a pan smoking and then a
touch of oil now the beauty about Cast iron(Kind OF Iron From Which Pans Are Made) it gives so much more flavor and
depth to the dish get the pan nice and hot beef in now the Secret here is if
you're steering it for 60 seconds each side nothing more than that
all we do now locking in those juices so roll it over spilt the pan let the back
of the casted fine pan cook the back of the steak when I say literally 60 seconds
each side it does mean 60 seconds if we don't Sear The Steak to begin with your
meat turns gray and sort of horrible so sear it in , it is Fillet okay so
therefore hardly any fat in there but don't get too aggressive with the steer a
gentle steer roll it away from you and roll it towards you let the pan do the
work the flavors by the castined(Forged) pan is
legendary so much more flavor because it's a great heat conductor - Its Obviously a
heavy weighted pan but the caramelization(Burning Meat In A Certain Degree" Turning brown or a little black") allows the meat to put of color without
burning now look from there hold it up steer the end as well both side because
that's what the juice is going to run out if you don't steer up this meet in , Up
again you're locking in that flavor , It is so important really important to steer up
both end and around so you can see the color on there take that out and then
from there cover that beef in its own juice now get your Mustard(Kind Of Sauce favor) now these are
your mustard , Paste your brush and brush your steak and here's the important part
got to do this while that filet is nice and warm and the reason being if you do
this when it's nice and warm the actual mustard fits into the center once it's
nice and warm it absorbs the mustard so much more so much easier roll
it over, and be quite generous with the mustard now I'm using Dijon you could use
English mustard but nice thing about the Dijon method is that it's quite sweet so
it's not aggressive the English mustard quite raw so it's quite strong today as
fillet so you want to be a little bit more sort of gentler with the flavorings
on there now as you can see over a period of sort of three or four minutes
that mustard will disappear and it will melt into the beef what does that do?
they actually tenderizes the fillet so when we come to slice this thing it's
almost like this sort of like a like a sheet of butter because you got that
nice heat running through the fillet it seasons it and sort of almost pops it up
a little bit it's a fully mignon best cut anywhere in the world but touch a
mustard on there that seeps through tenderizes it marinades it and give that
a little bit of heat at the back of the Wellington now once that sit and rest
with a mustard just sort of seeping in there okay the most important thing now
is to start layering it up on the base we're gonna have a savory pancake these
are just beautiful crepes thinly done little bit of chives in there and pine
flour so when you smell this it close your eyes it and we're like it's sort of
savory pancake but quite sort of wild with the seasoning beautiful time
flowers fresh chives in there but spinning you get these things the better
now really important it stays nice and thin because you don't want to become
too sponging this thicker the crepe the more spongy_err the texture is I want a
nice thin lining from there we're going to season it with this beautiful Parma
ham so this is taken from the top of the jam bomb so it's a beautiful sort of
cured salted ham again great flavoring and then next to that sort of rustic
charm of this dish are these mmm flat cap mushrooms mushrooms for grilling
basically they've been chopped and literally so "Mixed" With A touch of olive oil
thyme flowers and then just left the sort of steep so think of the flavors
filet mignon you've got that wonderful mustard heat running through saving
craic and then that saltiness from that Parma ham all wrapped around its
incredible filet now you could do this without the crepes but it takes the
pastry so much more sort of soggy ER so be careful you could do it without the
Parma ham but then there's no seasoning around the outside of that beautiful
steak so you know this is my interpretation how we modernize this old
fart of a classic and giving it a breath of fresh air that sort of brings the
table to light now film get your cloth and just wet the surface for that I'll
explain why when you're using plastic wrap wet the surface okay very very
gently and look what happens now is that your actual cling film sticks to that so
nothing buckles up okay so it stays nice and flat and what we're looking for is
this sort of envelope that we can literally
stick this whole thing together because remember one that cylinder formation the
tighter we roll this the more evenly it's going to cook now the scary thought
about this filet beef wellington is that since we adapted it modernized this
incredible dish we have just recently sold our one-millionth
wellington now fuck me just think about all those cows
one-millionth Wellington that's why it's so special
clarity's it was that go-to dish that customers were literally ringing up for
and saying hey we've got a anniversary my parents wedding can we have filet
beef Wellington's from the chef's table so it's a great dish to celebrate but
also the showstopper get this right and you become the sort of host of every
goddamn dinner party throughout the year cling film nice and flat from there we
will start layering this up take your crepes on okay but the most important
thing here is to make sure the roll is big enough so all we do first is just
trim this thing give it a whole haircut go top and bottom and then literally off
the sides those round bits a little bit unwanted so from there lay it out and
look at the length of each crepe literally if you're doing this for three
then obviously you don't need to have such a big platform I like to make sure
that this thing is wrapped and insulated so we got all that protection zone going
over it the secret behind this dish is in the preparation get this right or
this wrapped in pastry the easiest job is cooking it trust me now from there
look at the roll and then literally same length up take off one third of that and
start laying this up now crepe on there literally usually done the width of my
crepe is the width of the beef from there it's incredible Parma ham you can
start to see how we're layering this up the nice thing about this is that it's
sort of done as a bit of a party piece if you can do this the day before let
this set in the fridge it's pretty incredible it gives so much joy to the
table it's breathtaking crepe Parma ham and now the mushrooms
the mushrooms are being cooked gently in olive oil don't squeeze them out don't
remove that flavors to the earthiness of this dish where it goes super rich super
delicious but bring some earthiness to help that texture it's specially in_Riches
the pastry as well chopped mushrooms in the middle of the season of
porcini-en Sip we do a sip Duxelle that's the chopped mushroom duxelle but
with sips is incredible slightly salty but amazing you put your mushrooms on
and think of it textures now and the layers and the flavoring think what's
happening mushrooms you spread over your Parma ham and then literally from there
I'm just going to lightly season that again over the top don't forget when
this thing gets wrapped okay we can't season it after it is cooked, you're done it
needs to be done now so take a spoon strainer this up make sure laid out
evenly and then watch this is the crucial stage stage number one and I
take all that resting juice from inside the beef over those mushrooms waste that
that's flavor there you can't buy in a cube you can't buy in a start that's
just flavor that's given to you that's an extra bonus those mushrooms now
already tastes fucking delicious from there
sit your beef into the middle after that lift up your cling film and then very
carefully roll but roll it in a way that we're seeing that in there though so
just roll that nice and tight and then with your hands here pinch roll it nice
and tight it's really important stays one done tight at the ends
it literally looks like a Swiss roll just done tuck that underneath put that
underneath and then let that set in the fridge for 20 minutes now as that beef
cooled down it starts to stick to mushrooms and then the Parma ham and
then the crepe so you've got this wonderful layers of flavor and texture
that stick into that beef and you can see the protection zone I'm rolling it
nice and tight like that because if it's rolled nice and tight it will set nice
and tight in the fridge 20 minutes inside the fridge or a quick blast in
the freezer for five minutes little clear down now what's that setting in
the fridge second stage with your plastic wrap you can do this with tin
foil it works just as well but plastic wrap gives that much tighter cylinder
shape have it's rolled tighter then it cooks more evenly also the yield out of
it as well we almost sort of stretch the fillet so it doesn't get too plump in
the center in a way that we can sort of maximize the portions on that now roll
out the cling film three layers this time over the board and then we're going
to put our puff pastry on there now this helps us protect the pastry in a way
that we don't tear the pastry so plastic wrap nice and flat puff pastry out now
put pastry roll nice and thin look at the width of your fillet and then just
practice rolling that over that's what we're going to do in terms of the
cylinder make sure there's no holes in the pastry take a little dowel just roll
the pastry out touch thinner so we get that nice even coating now from
they're literally trim up the pastry before you start rolling
now from their literally up and they just gently roll the ends says where they
meet in the middle okay it stays nice and locked in beef
out the most important thing now is that this is set so it stays nice and firm
but with a pastry out we need to be a little bit sort of quick you see where I
roll the ends on there place that on literally 1/3 up take your egg wash and
then lightly brush now brush the top part over and the important part here is
to make sure that that pastry stick the crepe so lightly across and then from
there really important season the inside of the pastry so-many chefs do that
what that does it helps take the moisture out of the beef and stops the
pastry from becoming soggy and then when we slice through it
pastries nice and crisp after that lift that up and the same technique as you
did earlier with the crepes and you lift up and you roll that over and you roll
and let that stick underneath massaging the pastry out lift up at layer of
plastic wrap and tuck in the pastry and roll that over really important to roll
it over now once we get there come to the end and twist twist twist and twist
and we get really complicating fold that pastry into the end but the secret here
is just to sort of twist and turn it in to the fillet what that does it starts
to melt the pastry very carefully trim off come film and twist in lock twist
in turn that round twist that in and fold it twist it in once it's twisted in
the actual pastry will melt beautifully in to one another and then from there
cut off the ends cut off the ends unwrap your Wellington's very carefully
literally tuck in those ends tuck in the end there you can see beautifully
wrapped Wellington that before we start cooking that with an egg wash it now the
reason why we egg wash it now to get that nice dark golden color so nice long
strokes and make sure you Eggwash underneath you can see how we can
stretch this to literally four five portions at a time the secret here is to
be quick I'm using egg yolk only so it's a nice dark deep varnish okay and if you
like me you want that nice even coat egg wash it two or three times keep it in
your hand make sure your egg wash down the sides and then from there okay get
your tray that you're going to be cooking it on ready because once it is
glazed we set it in the fridge for five minutes before we get it in to the oven
now before we do that let's decorate this
so put your knife down the back part hold it with your index in and twist and
all we're doing here is just literally lightly scoring that pastry and turn it
round I'm twisting the knife twist twist don't go too deep otherwise
you're gonna pierce the pastry and then from there she's ready to chill
get your paper ready with your greaseproof paper(None-stick paper for baking) on there set put that
on top it's really important now you get that set in the fridge for five minutes
on the final garnish a sprinkling a block salt
finally and then that helps take the moisture out the pastry stops from going
soggy get your scissors trim a couple of sprigs of your time I like the time on
top of here because there's a sort of soft herb it just sits beautiful bunch
them together and then literally find your center point and just literally
gently press that in there set that in the fridge now for five minutes so it
firms up yet again it relaxes the pastry and that crepe sticks the inside of your
puff pastry ready for the oven
now the secret of cooking a great Wellington is to let it hit the table
minutes from the oven it needs to relax for five minutes before you slice it so
if I was having a dinner party now and you are coming around to my house our
time twenty minutes in the oven eighteen to twenty minutes literally 280
degrees in start your appetizers and then literally get that Wellington
into the oven in she goes into the center of the oven we want the air
circulating round sit your guests down Wellington's in enjoy it because when
that comes out you never going to see friends and family as excited as you
will do when you take that first place off now look I mean come on it's
beautiful I mean it looks incredible we hadn't sliced through that yet gently
remove the Wellington from the tray you can always tell you that a great job
because no leakage on the paper really important to see that flavor is all
inside lift that up on to your board gently pull out now that hits the table
just like that now quick sharpen
this piece here is always the chef's favorite because that's the sort of rich
buttery pastry that's been jammed into the fillet but that's not the hero the
hero the next slide that comes off there so when this goes to the table in my
house I take that one off save that for later and say one beautiful slice off
take my time put that back on to my little garden and then slice first and
in kitchens we fight for this bit at the end because it's just like a bit of
every chef wants, look out comes the juice Oh man and now the first life here
that pastry crispy as anything you slice through and bang look the million dollar
Wellington fuck me that's beautiful
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