The ultimate indulgence, Beef Wellington! Crafted from delicious cured ham, spinach, porcini mushroom mousse and seared beef sirloin, delicately wrapped in an exceptionally light and flaky pastry. This mouth-watering masterpiece is sure to please.
Inverse puff pastry
Ingredients300g strong flour (1) 1000g dry butter 700g strong flour (2) 24g salt 400g water 10g neutral acid | MethodMix the softened butter with the flour (1) to make a beurre manié. Spread out to the size of a 60 x 40cm tray. Leave overnight in the fridge. Separately, mix the flour and the salt, and add the cold water with the acid. Mix quickly, without heating it or creating a glutinous dough. The dough must not be perfectly kneaded. Spread to dimensions of 30 x 40cm. Leave to rest overnight in the fridge. The next day, cut the beurre manié into two 30 x 40cm blocks. 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. Once all the folds have been completed, leave the dough to rest overnight in the fridge. |
Porcini mushroom and truffle mousse
Ingredients400g Porcini mushrooms 120g sautéed onion 300g white wine 500g chicken breast 100g 35% fat cream 6g salt 4g black pepper 10g Albuwhip | MethodSauté the onion with the porcini mushrooms in a frying pan for 10 minutes. Add the white wine and reduce until dry. Once it has cooled, mix it with the remaining ingredients and blend well. |
Meat stock
Ingredients100g Essential Cuisine beef stock 600g water | MethodMake the beef stock.
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Assembly
Ingredients1000g 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 Salt, as needed Pepper, as needed | MethodSeason the sirloin and sear in a saucepan on all sides. Place a layer of Iberian cured ham on the inverse puff pastry, followed by the spinach, and the porcini mushroom mousse in that order. Put the seared sirloin in the middle and roll it up into a Wellington shape. 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. Leave to rest for 30 minutes before cutting. Sauté some microgreens in a knob of butter as a garnish. Serve with the hot sauce. |
Recipe courtesy of Sosa.
