- Number of people : 7
- List of ingredients :
- Meat :
- Beef fillet (whole, trimmed): 1.4 kg
- Vegetables :
- Seasonal mushrooms (girolles, ceps or oyster mushrooms depending on availability): 700 g
- Shallots: 150 g (about 4 units)
- Fresh spinach (in season): 300 g
- Dry grocery :
- Fine salt: 10 g
- Ground black pepper: 5 g
- T55 flour: 20 g (for the work surface)
- Old-fashioned mustard: 50 g
- BOF (butter, eggs, etc.) :
- Mild butter: 100 g
- Homemade or pure butter puff pastry (prepared beforehand): 1.2 kg
- Egg yolk: 2 units
- Full cream (optional for the sauce): 100 ml
- Homemade sauces and stocks :
- Reduced homemade beef stock : 300 ml (for the sauce)

- Fillet of beef (1.4 kg): €35
- Seasonal mushrooms (700 g): €14
- Shallots (150g): €1
- Fresh spinach (300g): €3
- Mild butter (100g): €1.50
- Homemade or pure butter puff pastry (1.2 kg): €8
- Reduced homemade brown stock (300 ml): Estimated raw materials from leftover bones/stock: around €3
- Other miscellaneous ingredients (salt, pepper, mustard, etc.): approx. 2 €.
**Total cost of raw materials**: ~67.50 € or ~9.64 €/person
**Estimated labour cost**: ~ €20
**Estimated energy**: ~€5
**Total cost** : ~92.50 € or ~13.21 €/person
**Recommended retail price** (coefficient x3): ~€25/person

- Total active time : Approximately 90 minutes
- Total passive time : Approximately 60 minutes (resting and cooking)

Sear the fillet of beef (10 mins / 0 mins) :
Season the fillet of beef with salt and pepper. In a hot frying pan with a drizzle of neutral oil, sear the beef on all sides until nicely browned. Remove and leave to cool to room temperature. Set aside in a cool place.

Prepare the mushroom duxelles (15 mins / 0 mins):
Clean and finely chop the mushrooms and shallots. Sweat in a pan with 50g butter until all the water has evaporated. Season with salt and pepper. Set aside in a cool place.

Sauté the spinach (5 mins / 0 mins) :
Wash and drain the spinach. In a hot frying pan with a knob of butter, quickly sauté the spinach so that it sinks without excess water. Drain on absorbent paper to remove any moisture. Set aside to one side.

Assemble the beef Wellington (20 min / 30 min) :
Lay a layer of cling film on the work surface. Arrange the spinach in a thin layer, then spread the duxelles on top. Brush the cooled fillet of beef with the old-fashioned mustard, then roll it in the vegetables, pressing firmly with the cling film. Set aside in the fridge for 30 minutes to fix the shape. Then wrap in the thinly rolled out puff pastry and seal the edges with a little water. Brush with beaten egg yolk and chill for a further 15 minutes before cooking.

Cook the Wellington (5 mins / 40 mins) :
Preheat the oven to 200°C. Place the Wellington in the oven on a baking tray lined with baking paper for approximately 35 to 40 minutes for medium rare (or adjust according to desired doneness). Leave out of the oven for at least 10 minutes before carving to stabilise the juices.

Prepare the homemade brown stock sauce (10 mins / 0 mins):
Slightly reduce the homemade brown stock over a medium heat until smooth. Whisk in the cold butter gradually to add creaminess. Adjust the seasoning if necessary.

- Cut regular slices of Wellington beef for a neat, harmonious finish.
- Place each slice on a warm plate to maintain the optimum temperature for serving.
- Cover delicately with the reduced sauce, taking care not to visually obscure the golden, crispy Wellington puff pastry.

- Information : Approximately 700 kcal per portion (depending on size).
- Allergens : Gluten, eggs, dairy products, mustard

- Techniques: Dry the sautéed vegetables well to prevent them from excessively moistening the puff pastry during cooking; use a probe thermometer to check that the beef is cooked through (52-55°C for rare).
- Presentation: Add an aesthetic touch by using a knife to make a grid pattern on the puff pastry before gilding, for a sophisticated visual effect after baking.
- Hygiene : Scrupulously respect the cold chain at intermediate stages where rest periods are necessary; keep products refrigerated at between +2°C and +4°C until final use.
- Anti-waste: Use mushroom and shallot trimmings to enrich a stock or homemade stock; use puff pastry scraps to make savoury appetisers or shortbread.

Team creation of technical data sheets