Beef Wellington is a classic dish that’s always impressive, but this version gives it a fresh, modern twist. We keep the basics—tender beef fillet, savoury mushrooms, and golden puff pastry—but add a few extras to make it really stand out. A layer of kale-infused crepes brings freshness, while a hint of truffle in the mushrooms adds a touch of indulgence. The result is a beautiful balance of rich, earthy flavours wrapped in crispy pastry. It’s the perfect showstopper for any special occasion, combining tradition with a creative, modern flair.
Ingredients:
For the Beef Wellington:
1kg centre-cut beef tenderloin (fillet)
1 tbsp olive oil
Salt and pepper, to taste
300g mixed mushrooms (shiitake, cremini, or porcini), finely chopped
2 garlic cloves, minced
1 shallot, finely diced
1 tbsp fresh thyme leaves
50ml dry white wine or sherry
100g Parma ham (or prosciutto)
1 tbsp truffle paste
1 tbsp Dijon mustard
500g puff pastry
1 egg, beaten (for egg wash)
For the Kale Crepe Layer :
2 large eggs
100g flour
200ml milk
1 tbsp kale, finely chopped and blanched
1 tbsp mixed fresh herbs (e.g., parsley, chives)
Pinch of salt
1 tbsp butter (for cooking crepes)
For Serving :
Truffle-infused jus or red wine reduction
Microgreens or fresh herbs
Instructions:
1. Prepare the Beef Fillet:
Season the beef fillet generously with salt and pepper.
Heat olive oil in a large pan over high heat and sear the beef on all sides until browned (about 2 minutes per side). Set aside to cool.
Brush the seared fillet with Dijon mustard and let it rest.
2. Make the Mushroom Duxelles:
In the same pan, sauté shallots and garlic in a little olive oil over medium heat for about 2 minutes.
Add the finely chopped mushrooms and fresh thyme, cooking until the mushrooms release their moisture and become golden brown (about 5-7 minutes).
Pour in the white wine or sherry and cook until evaporated.
Stir in the truffle paste, let the mushroom duxelles cool completely.
3. Prepare the Kale Crepes:
In a blender, combine eggs, flour, milk, kale, herbs, and a pinch of salt until smooth.
Heat a small non-stick pan over medium heat and add a little butter.
Cook thin crepes (about 15cm/6 inches) by pouring a small amount of batter into the pan and swirling to coat the bottom. Cook for about 1-2 minutes per side until lightly golden. Repeat until you have enough crepes to wrap the fillet (2-3 crepes should be enough). Set aside.
4. Assemble the Wellington:
Lay a sheet of plastic wrap on a flat surface.
Arrange slices of Parma ham (or prosciutto) on the plastic wrap, slightly overlapping.
Spread the cooled mushroom duxelles evenly over the Parma ham.
Lay the kale crepes on top of the mushroom layer.
Place the beef fillet on top and use the plastic wrap to tightly roll the ham, mushroom, and crepes around the beef. Twist the ends of the plastic wrap to secure the shape and refrigerate for 20-30 minutes.
5. Wrap in Puff Pastry:
Preheat the oven to 200°C (400°F).
Roll out the puff pastry on a lightly floured surface.
Unwrap the chilled beef and place it on the pastry.
Fold the pastry over the beef, trimming any excess, and seal the edges by pressing firmly.
Brush the puff pastry with the beaten egg for a golden finish.
Score the top of the pastry with a knife for a decorative look.
6. Bake:
Place the wrapped Wellington on a baking sheet and bake for 25-30 minutes for medium-rare, or until the internal temperature reaches about 54°C (130°F).
Let the Wellington rest for 10 minutes before slicing.
7. Serve:
Slice the Beef Wellington into thick slices.
Serve with truffle-infused jus or a red wine reduction and garnish with microgreens or fresh herbs.