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.

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