Richard Corrigan's Signature Beef Wellington
Beef Wellington is a show-stopping centrepiece, tender beef fillet encased in a rich mushroom duxelle, wrapped in delicate golden pastry. It’s a dish of precision and patience, rewarding every step...
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Cooking tools:
- Kitchen scale
- Rolling pin
- Pastry brush
- Chef's knife
- Paring knife
- Cutting board
- Skillet
- Saucepan
- Wooden spoon
- Oven
- Baking sheet
- Parchment paper
- Plastic wrap
- Paper towel
- Measuring spoon
- Mixing bowl
- Whisk
- Refrigerator
Ingredients
- 25g unsalted butter
- 1 tbsp vegetable oil
- 2 shallots, finely diced
- 8 chestnut mushrooms, finely chopped
- 2 tbsp double cream
- 10g vegetable oil
- 1.2kg beef fillet
- Salt
- freshly ground black pepper
- 3-4 crepes, store-bought or homemade
- 225g ready-made puff pastry
- 2 free-range egg yolks, lightly beaten
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