Christmas and New Year’s may have come and gone, but I’d argue right now is precisely the best time to enjoy beef Wellington. “It’s comforting and rich, which makes it perfect for the tail end of winter when people are still craving something hearty,” says Quinn, adding that beef Wellington’s specialness also makes it appealing for transitioning to spring’s social dining scene. “It bridges that gap between winter indulgence and spring’s celebratory mood.”
If you’d prefer to skip the middleman altogether and impress your loved ones by whipping up your very own beef Wellington at home, our experts offer a few essential tips.
Avoid soggy pastry at all costs
“There is nothing worse,” Wentworth says, “You absolutely have to make sure you get all of that moisture out of the mushrooms for your duxelles.” One technique she uses is adding large leaf spinach from the garden at Fowlescombe to the duxelles, and making sure to squeeze it out really well.
Don’t skimp on quality ingredients
“Because it is such a celebratory dish, you want to get the best quality ingredients you can find and really play into that,” Wentworth explains. Her non-negotiable is exceptional beef (they use fillet from their own Shorthorn cattle, raised slowly on pasture at the farm). “Wherever your beef comes from, start with the best fillet you can find because good Wellington depends on good beef.”
Technique, technique, technique
“Sear your beef to get that caramelized outer, then leave it to cool right down,” Wentworth says, “This is important!” When the beef is completely cold, she says to brush with Dijon mustard then wrap in your duxelles. “Some people like to bring in a layer of parma ham here, and I quite like layering in herbed chicken mousseline if I’m feeling extravagant, but you really can’t go wrong with the classic.” Once that step is complete, wrap it in all-butter pastry, then go as simple or creative as you like with decoration. “I like a lattice, finished with some nice thyme leaves from the garden and sea salt.”
Tweak the accompaniments
As you’ve probably gathered by now, there are several ways to put your own spin on beef Wellington. “Recently, I switched the classic mushroom duxelles for chopped trevise and chestnuts and lots of rosemary, which gave this British classic a little Italian flair,” says Jess Shadbolt of King. “You can also transition your beef Wellington to the new season by replacing the rich pomme purée with something lighter like asparagus or early spring greens,” Wentworth says, adding: “It’s a great alternative to lamb if you’re planning a big Easter celebration.”