Beef Wellington, Carrot
Recipe by Dan Ashmore, Executive Chef, Schloss Roxburghe
Ingredients
1 x Slice wellington
30g Carrot Puree
½ Roasted Carrot
70g Mash
50ml Beef Sauce
Wellington prep
Ingredients
1 x Beef Fillet – Seared on the outside
300g Chicken Mousse
300g Mushroom Duxelle
25g chopped tarragon
200g Sliced Pancetta – layer on parchment
100g Large leaf spinach – blanched and layer flat on parchment
3 large spinach crepes
Roll of puff pastry
5 egg yolks mixed with 5 g salt
Mix the duxelles chicken mousse and tarragon.
Method
Place the crepes on a large sheet of parchment and square off, lay the pancetta on the crepes, then spread the chicken mousse and duxelles so there is an even layer all along, place the sheet of blanched spinach leaves onto the mousse, then the beef fillet.
Roll up tight cutting any excess off at the top.
Wrap and place in the fridge.
Roll the puff pastry on the bench and place the crepe/beef parcel on the pastry, egg wash thoroughly and roll up so there is one even layer of party all round. Cut free and bind the pastry together at the seam then place the wellington seam down on a tray.
Take any excess pastry and create decorations of your choice – I like a lattice.
Egg wash the pastry once and add your decoration, then egg wash the decoration also.
Reserve in the fridge until needed.
To cook
Place a heavy black tray in the oven and set the oven to 185 degrees, 0% humidity.
After 10 minutes, place the wellington directly on the tray – no paper – and place a probe into the very center of the meat. Set the probe to 40 degrees, once the oven goes off, remove the wellington and place on a wire rack under hot lights. Place a probe into the wellington and wait until the core temp hits 55, once that happens, carve and serve immediately.
Chicken mousse
Ingredients
500g chicken breast
500g double cream
1 egg
Salt
Method
Blend the chicken and the egg in the robo coupe until it forms a smooth paste, pass through the
tammis.
Place in a bowl over iced water and beat the cream in by hand. Once fully mixed, cook a tester to
check seasoning.
Once check, reserve in the fridge.
Mushroom duxcelle
Ingredients
1 x Lg Onion
500g Chestnut mushrooms
500g Button Mushrooms
250ml Madiera
250ml cream
Thyme
Bay
50g Butter
1 clove garlic (smashed)
Salt
Method
Dice the onions and mushrooms evenly, sweat the onions with the butter and salt until soft, add the
mushrooms and cook until dry, add the Madeira thyme, bay and garlic. Reduce until almost dry and
add the cream, cook until reduced by half, remove the garlic bay and thyme and check with senior
chef.
Reserve in fridge for service
Carrot puree
Ingredients
1kg Sand carrots
150g butter
500ml Carrot Juice
Method
Peel and thinly slice the carrots, place a pan on the heat and add the butter, once foaming add the carrots and fry for 5 minutes until almost cooked.
Add the carrot to stop the butter from over caramelising and cook for 10 minutes, reducing the carrot juice by 1/2
Blitz.
Chill.
Beef sauce
Ingredients
500g Shallot
500g Mushroom
1.5l Red wine
750ml ruby port
3L Veal Stock
1.5kg beef trim
Method
Roast the beef trim in the oven at 190c for 35 minutes, caramelise the shallots and mushrooms in separate pans, bring the veal stock to a boil and begin reducing, place the wine and port in separate pans and boil off the alcohol.
Once the veg is ready add to the stock. Do the same with the beef trim. Reduce to sauce consistency then a little further, add the alcohol to bring it back to sauce consistency.
Pass through muslin.
Pommes mousseline
Ingredients
10 rooster potatoes
700g butter
250 milk
Salt
Method
Bake the spuds at 180 for 45 minutes till cooked, pass through a tammis and add the butter gradually beating in until it looks split, bring back with boiled milk, check with senior chef.