- 5oz fillet steak
- 50g button mushrooms
- 100g spinach
- Puff pastry
- 3 egg yolks
- 10ml white wine vinegar
- 100g clarified butter
- Chopped tarragon
Beef Wellington chetham arms
Ben Hinchliffe
21st May 2012
Beef Wellington chetham arms
As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! My recipe for Beef Wellington from the menu at the Chetham arms.
Ingredients
Method
Seal steak to required taste
Blitz mushrooms and then squeeze the excess moisture out and pan fry untill a duxelle
Roll out pastry to 1cm thick cut out into 10cm disks
Add a table spoon of the duxelle and spinach onto the middle of the pastry disk place the steak ontop and fold into a parcel shape egg wash and put into the oven @ 200c for 10 mins
While cooking the Wellington to make the bearnaise place the egg yolks into a metal bowl add the vinegar and whisk over a Bain Marie untill light and doubled in volume slowly add the butter while whisking untill fully incorporated add the tarragon
To serve place a nice amount of bearnaise sauce in the centre of a plate add some wilted spinach then the Wellington on top garnish with fresh peashoots and serve with chunky chips
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
