17
December
2021
|
19:08
Europe/Amsterdam

Wine Pairing: Adam Handling's Beef Wellington Paired with Oregon Wine

Beef Wellington- 2 (1) (1)
Beef Wellington- 2 (1) (1)

Serves 6 

FOR THE CHICKEN MOUSSE 

  • 250g chicken breast, diced 
  • 1 egg white (keep the egg yolk for the pastry) 
  • 200g haggis 
  • 80g double cream 
  • 3g table salt 
  • 1g black pepper 

Prep time: 20 minutes 

FOR THE CREPE MIX 

  • 100g plain flour 
  • 2g table salt 
  • 2 eggs 
  • 50ml semi-skimmed milk 
  • 1tbsp sunflower oil 

Prep time: 10 minutes 

FOR THE BEEF 

  • 1 beef fillet 
  • 2tbsp Dijon mustard 
  • 2 sheets of puff pastry sheets (1 sheet for latticing) 
  • 1 egg yolk 

Prep time: 25 minutes 

METHOD: 

1. For the chicken mousse, place the chicken breast into a cold blender, add the remaining ingredients and blend until smooth. Mix with haggis and refrigerate, until needed. 

2. For the crepe mix, put the plain flour and salt into a large mixing bowl. Make a well in the centre and crack 2 eggs into the middle. Pour in the milk and oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Ladle into a pan and spread the liquid, so that it creates a thin layer. Cook on each side for 1 minute, at 170°C. 

3. For the beef, seal off the beef in a frying pan (reserve the beef fat). When golden, take the pan off the heat and rub the mustard into the meat. Leave it to cool down. Lay the crepe out on a surface. Spread the chicken and haggis mousse on top of the crepe. Place the beef on top and roll it into a cylinder. Lay out the pastry and egg wash. Place the rolled beef cylinder on top of the pastry and roll again to form a neat cylinder. When the wellington is set, add your lattice pastry on top. Pre-heat your oven to 200°C and place a large tray into the oven until it gets really hot. Remove the tray from the oven, place the Wellington on the tray and put it back into the oven (be as quick as possible with this step). Cook for approximately 15 minutes, or until you see the pastry turning golden brown. Reduce the heat to 180°C and cook for a further 15 minutes. Remove from the oven and probe the centre of the Wellington. When the core temperature is 35°C, remove the Wellington from the oven and leave to rest on the side for 5 minutes. Carefully remove the two ends of the pastry to release the steam. This needs to rest for 20 minutes. The pastry will act as a very hot blanket and continue to cook the Wellington.