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Culina’s executive chef Timothy de Souza shows us how to make this delectable roast at home
Beef Wellington makes for a great centrepiece to any home feast, but let’s face it, it’s not always the easiest to make. There are so many layers to this dish, starting with the beef tenderloin wrapped in pâté and duxelles, then encased in a buttery puff pastry.
Fortunately, Culina executive chef Timothy de Souza is here to guide us on how to prepare it for your next dinner party. At his previous culinary demonstration, he shared with us his go-to recipe and tips and tricks that will turn any home cook into a pro.
In case you missed it: 5 Good Reasons To Visit Culina At Como Dempsey
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Serves 4
INGREDIENTS
Duxelles
200g button mushrooms
30ml olive oil
20g butter
5g salt
5g pepper
5g porcini powder
20g thyme
10g Plantin truffle paste
Beef Wellington
700g Westholme Wagyu beef tenderloin
10g salt
10g pepper
1tbsp Dijon mustard
200g mushroom duxelles
100g Pio Tosini Parma ham
150g puff pastry
50g of flour
1 whole Frenz egg
METHOD
Duxelles
- Place mushrooms in a food processor and pulse till it forms a bread crumb consistency.
- In a saucepan over medium heat, add the oil and butter, followed by the mushrooms. Fry the mushrooms till all the moisture has evaporated.
- Season with salt, pepper, porcini powder, thyme and truffle paste.
- Remove from pan and set aside.
Beef Wellington
- Season the beef tenderloin with salt and pepper.
- In a hot pan over medium heat, sear the tenderloin on both sides until caramelised. Remove from heat and chill immediately for 15 minutes.
Before assembling the Wellington, De Souza recommends that all components should be completely chilled. - Remove the tenderloin from the chiller. Using a pastry brush, paint on the Dijon mustard on the tenderloin.
- Place the mushroom duxelles on a plate. Roll the tenderloin on the plate till it’s evenly coated with a layer of mushrooms.
- Lay out the parma ham on a piece of cling film. De Souza shares that using cling film will allow for easy wrapping and shaping.
- Place the tenderloin on the parma ham and roll it into a cylinder. Chill immediately for 15 minutes.
- On a lightly floured surface, roll out the puff pastry to a thickness of about 1⁄4 inch thickness.
- Place the parma ham-wrapped tenderloin in the middle of the pastry and fold over the longer sides. Trim the ends if necessary.
- Brush the egg wash evenly over the pastry.
- Place the beef wellington in an oven that’s pre-heated to 180°C for 18 to 20 minutes, or until golden.
- Remove from oven and rest at room temperature for 10 to 15 minutes. 12. When ready to serve, place in oven for 2 minutes to warm through. 13. Slice and serve.
Amanda Goh was the former senior writer for Tatler Singapore.
