Beef Wellington – A stunning centrepiece

Beef Wellington. Photography by Anna Batchelor.
Beef Wellington. Photography by Anna Batchelor.

With Adam Harper, Executive Chef at The Cavendish Hotel, Baslow

This luxurious classic is widely accepted to have been created in honour of the first Duke of Wellington, Arthur Wellesley, who defeated Napoleon at the Battle of Waterloo in 1815. A memorial to Wellington and his famous victory can be found at Baslow Edge. 

Deliciously sophisticated, Beef Wellington has a rich combination of flavours and textures and highlights Executive Chef Adam Harper’s talents for showcasing the best seasonal ingredients.

Adam oversees food at The Cavendish and champions the best of local produce. Working with Chatsworth gardeners and farmers, as well as suppliers from the estate and surrounding areas, Adam creates menus that celebrate the Peak District’s best-known producers.

Executive chef Adam Harper (left) showing a chef how to prepare the dish.
Executive chef Adam Harper (left) showing a chef how to prepare the dish.

Beef Wellington
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Beef Wellington

Recipe by With Adam Harper, Executive Chef at The Cavendish Hotel, Baslow


Ingredients

  • Beef

  • 1 kg (2.2 lbs) Chatsworth/David Howlett beef fillet

  • Salt & black pepper

  • 2 tbsp Chatsworth Farm Shop English mustard

  • Duxelles

  • 500 g (17.6 oz) chestnut mushrooms, very finely chopped

  • 1 shallot, diced

  • 2 cloves garlic, minced

  • 2 tbsp unsalted butter

  • 1 tbsp thyme leaves

  • 1 tbsp chopped flat-leaf parsley

  • Crêpes

  • 100 g (3.5 oz) plain flour

  • 2 eggs

  • 250 ml (1 cup) whole milk

  • Pinch of salt

  • 1 tbsp melted butter

  • Pastry

  • 500 g (1.1 lbs) all-butter puff pastry (pre-bought recommended)

  • 1 egg, beaten

  • Additional

  • 8 slices Parma ham

  • 1 tbsp olive oil

  • Pastry rolled to approx. 3 mm (0.1 inch) thickness

  • Vegetables Served at The Cavendish

  • Buttered heritage carrots

  • Crushed new potatoes with chives

  • Tenderstem broccoli

  • Rich red wine and beef reduction (made using the beef trimmings)

Method

  • Preparation & Searing
  • Season the beef fillet generously with salt and pepper.
  • Heat a pan with 1 tbsp olive oil.
  • Sear all sides until golden brown.
  • Brush with Chatsworth mustard while warm.
  • Chill fully.
  • Duxelles
  • Cook mushrooms, butter, garlic, shallot, thyme and salt.
  • Reduce until all moisture is gone.
  • Cool completely.
  • Assembly
  • Lay cling film on the counter.
  • Arrange Parma ham slightly overlapping.
  • Spread duxelles on top.
  • Place chilled beef in the centre and roll tightly using the cling film.
  • Chill to set.
  • Crêpe Layer
  • Make thin crêpes.
  • Wrap the beef roll in a single crêpe to create a moisture barrier.
  • Pastry
  • Roll pastry to 3 mm (0.1 inch).
  • Remove cling film and wrap beef/crêpe in pastry.
  • Trim, seal, and egg-wash.
  • Chill 20 minutes.
  • Score the top and re-egg wash.
  • Cooking
  • Standard oven: 200°C (392°F)
  • Fan oven: 180°C (356°F)
  • Cook for 35–40 minutes for medium-rare.
  • Rest 10 minutes.
  • Using the Trimmings for Gravy
  • Save the beef trimmings and searing juices.
  • Reduce with:
  • 200 ml (¾ cup) red wine
  • 300 ml (1¼ cups) beef stock
  • Finish with a knob of butter for shine.

Notes


  • CHEF'S TIP
    Pastry Recommendation
    Pre-bought all-butter puff pastry is recommended. It’s consistent, reliable, and delivers excellent results.
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