Beef Wellington with Parsnip Puree & Strawberry Cheesecake
Beef Wellington with Parsnip Puree & Strawberry Cheesecake
Ingredients
For the Beef Wellington
- 4 beef tenderloin, fillets, 1 1/2-inch thick
- 2 tablespoons olive oil
- 1 teaspoon coarse salt, plus more for garnish
- 1/2 teaspoon black pepper, freshly ground
- 1 sheet puff pastry, store-bought, thawed
- 1 egg yolk
- 1 teaspoon water
- 4 sprigs fresh thyme, for garnish
For the Green Crepes
- 8 leaves collard greens, large, or Swiss chard
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 cup fresh spinach, packed
- 1 egg
- 1/4 teaspoon salt
- 1 teaspoon butter, for cooking crepes
For the Mushroom Duxelles
- 2 shallots, finely chopped
- 2 tablespoons butter
- 1/4 cup brandy, or cognac
- 1/2 cup beef stock
- 8 ounces cremini mushrooms, finely chopped
- 4 ounces chanterelle mushrooms, finely chopped
- 4 ounces morel mushrooms, finely chopped, or other wild mushrooms
- 2 tablespoons cream cheese, softened, or crème fraîche
- 1 teaspoon fresh thyme, chopped
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For the Beef Sauce
- 1 cup beef stock, reduced
- 1 tablespoon butter
- 2 sprigs fresh thyme
For the Parsnip Puree
- 1 pound parsnips, peeled and cubed
- 1/2 cup milk, or heavy cream
- 1/4 teaspoon salt, to taste
- 1 tablespoon butter, optional
For the Strawberry Cheesecake
- 1 pound fresh strawberries, hulled and quartered
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 5 ounces plain biscuits, e.g., digestive biscuits
- 1/4 cup unsalted butter, melted
- 1 1/2 cups heavy cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Prepare the Beef: Preheat oven to 400°F (200°C). Place beef tenderloin fillets on a metal tray. Drizzle with olive oil and generously season all sides with coarse salt and freshly ground black pepper. Heat a large skillet over high heat until very hot. Sear the beef fillets for 2-3 minutes per side until a rich brown crust forms on all surfaces. Remove from pan and set aside to cool.
⏱️ 10 min•🌡️ 400
- 2
Prepare the Green Crepes: Bring a pot of water to a boil. Blanch the collard green leaves for 30 seconds, then immediately transfer to an ice bath to stop cooking and preserve color. Drain and pat dry. In a blender or using an immersion blender, combine flour, milk, fresh spinach, egg, and salt. Blend until smooth to form a green batter. Heat a non-stick pan over medium heat and lightly grease with butter. Pour a small amount of batter to form thin crepes (about 4-5 inches in diameter). Cook for 1-2 minutes per side until set. You will need 4 crepes, make a few extra in case of tears.
⏱️ 15 min
- 3
Make the Mushroom Duxelles: In a skillet, melt 2 tablespoons of butter over medium heat. Add chopped shallots and sauté until softened, about 3 minutes. Deglaze the pan with brandy, carefully flambé if desired (or cook until alcohol evaporates). Add beef stock and reduce by half. In a separate pan, sauté all chopped mushrooms over medium-high heat until they release their liquid and start to brown, about 8-10 minutes. Combine the reduced stock mixture with the sautéed mushrooms. Stir in cream cheese, chopped fresh thyme, salt, and black pepper. Cook for another 2-3 minutes until the mixture is thick and well combined. Set aside to cool.
⏱️ 20 min
- 4
Prepare the Beef Sauce: In a small saucepan, combine the reduced beef stock, 1 tablespoon of butter, and fresh thyme sprigs. Gently simmer over low heat for 5-7 minutes, allowing the flavors to meld. Keep warm.
⏱️ 10 min
- 5
Make the Parsnip Puree: Peel and cube the parsnips. Place them in a small saucepan with milk. Bring to a simmer and cook until the parsnips are very tender, about 15-20 minutes. Transfer the parsnips and cooking liquid to a blender. Puree until completely smooth. Return to the saucepan, season with salt to taste, and stir in optional butter. Keep warm.
⏱️ 25 min
- 6
Assemble the Beef Wellington: On a clean surface, lay out a blanched green leaf. Place a seared beef fillet in the center. Top the beef with a generous spoonful of mushroom duxelles. Carefully fold and press the green leaf around the beef and duxelles to form a compact parcel. Roll out the puff pastry and cut into four squares large enough to enclose each beef parcel. Place a green-wrapped beef parcel onto a puff pastry square. Carefully wrap the pastry around the entire parcel, sealing it at the base. Crimp the edges of the pastry with a fork for decoration. Place the assembled Wellingtons on a baking sheet lined with parchment paper. In a small bowl, whisk together the egg yolk and water to create an egg wash. Brush the top and sides of each Wellington with the egg wash. Make decorative cuts on the pastry surface and place a small sprig of fresh thyme on top of each. Sprinkle with flaky salt.
⏱️ 20 min
- 7
Bake the Beef Wellington: Bake in the preheated 400°F (200°C) oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness (125°F for rare, 130-135°F for medium-rare). Let rest for 5 minutes before slicing.
⏱️ 30 min•🌡️ 400
- 8
Prepare the Strawberry Compote: Hull and quarter the fresh strawberries. Place them in a saucepan with granulated sugar and fresh lemon juice. Simmer over medium-low heat for 8-10 minutes, stirring occasionally, until the strawberries soften and release their juices, forming a compote. Set aside to cool.
⏱️ 15 min
- 9
Prepare the Biscuit Base: Crush the plain biscuits into fine crumbs using a food processor. Transfer to a bowl, add the melted unsalted butter, and mix thoroughly until the crumbs are moistened and hold together.
⏱️ 5 min
- 10
Make the Cream Filling: In a mixing bowl, pour the cold heavy cream. Add powdered sugar and vanilla extract. Using a hand mixer, whip the mixture on high speed until stiff peaks form.
⏱️ 5 min
- 11
Assemble the Strawberry Cheesecakes: In individual serving glasses or small ramekins, press a layer of the biscuit base mixture firmly into the bottom. Top with a layer of the whipped cream filling. Spoon a generous amount of the cooled strawberry compote over the cream. Repeat layers if desired. Refrigerate for at least 30 minutes to allow to set.
⏱️ 10 min
- 12
Plating: On each plate, create a crescent-shaped smear of parsnip puree. Slice a baked Beef Wellington in half to reveal its interior and place it on top of the puree. Artfully drizzle the beef sauce around the Wellington. Serve immediately with the chilled Strawberry Cheesecakes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Wellington with Parsnip Puree & Strawberry Cheesecake
Ingredients
For the Beef Wellington
- 4 beef tenderloin, fillets, 1 1/2-inch thick
- 2 tablespoons olive oil
- 1 teaspoon coarse salt, plus more for garnish
- 1/2 teaspoon black pepper, freshly ground
- 1 sheet puff pastry, store-bought, thawed
- 1 egg yolk
- 1 teaspoon water
- 4 sprigs fresh thyme, for garnish
For the Green Crepes
- 8 leaves collard greens, large, or Swiss chard
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 cup fresh spinach, packed
- 1 egg
- 1/4 teaspoon salt
- 1 teaspoon butter, for cooking crepes
For the Mushroom Duxelles
- 2 shallots, finely chopped
- 2 tablespoons butter
- 1/4 cup brandy, or cognac
- 1/2 cup beef stock
- 8 ounces cremini mushrooms, finely chopped
- 4 ounces chanterelle mushrooms, finely chopped
- 4 ounces morel mushrooms, finely chopped, or other wild mushrooms
- 2 tablespoons cream cheese, softened, or crème fraîche
- 1 teaspoon fresh thyme, chopped
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For the Beef Sauce
- 1 cup beef stock, reduced
- 1 tablespoon butter
- 2 sprigs fresh thyme
For the Parsnip Puree
- 1 pound parsnips, peeled and cubed
- 1/2 cup milk, or heavy cream
- 1/4 teaspoon salt, to taste
- 1 tablespoon butter, optional
For the Strawberry Cheesecake
- 1 pound fresh strawberries, hulled and quartered
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 5 ounces plain biscuits, e.g., digestive biscuits
- 1/4 cup unsalted butter, melted
- 1 1/2 cups heavy cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Prepare the Beef: Preheat oven to 400°F (200°C). Place beef tenderloin fillets on a metal tray. Drizzle with olive oil and generously season all sides with coarse salt and freshly ground black pepper. Heat a large skillet over high heat until very hot. Sear the beef fillets for 2-3 minutes per side until a rich brown crust forms on all surfaces. Remove from pan and set aside to cool.
⏱️ 10 min•🌡️ 400 - 2
Prepare the Green Crepes: Bring a pot of water to a boil. Blanch the collard green leaves for 30 seconds, then immediately transfer to an ice bath to stop cooking and preserve color. Drain and pat dry. In a blender or using an immersion blender, combine flour, milk, fresh spinach, egg, and salt. Blend until smooth to form a green batter. Heat a non-stick pan over medium heat and lightly grease with butter. Pour a small amount of batter to form thin crepes (about 4-5 inches in diameter). Cook for 1-2 minutes per side until set. You will need 4 crepes, make a few extra in case of tears.
⏱️ 15 min - 3
Make the Mushroom Duxelles: In a skillet, melt 2 tablespoons of butter over medium heat. Add chopped shallots and sauté until softened, about 3 minutes. Deglaze the pan with brandy, carefully flambé if desired (or cook until alcohol evaporates). Add beef stock and reduce by half. In a separate pan, sauté all chopped mushrooms over medium-high heat until they release their liquid and start to brown, about 8-10 minutes. Combine the reduced stock mixture with the sautéed mushrooms. Stir in cream cheese, chopped fresh thyme, salt, and black pepper. Cook for another 2-3 minutes until the mixture is thick and well combined. Set aside to cool.
⏱️ 20 min - 4
Prepare the Beef Sauce: In a small saucepan, combine the reduced beef stock, 1 tablespoon of butter, and fresh thyme sprigs. Gently simmer over low heat for 5-7 minutes, allowing the flavors to meld. Keep warm.
⏱️ 10 min - 5
Make the Parsnip Puree: Peel and cube the parsnips. Place them in a small saucepan with milk. Bring to a simmer and cook until the parsnips are very tender, about 15-20 minutes. Transfer the parsnips and cooking liquid to a blender. Puree until completely smooth. Return to the saucepan, season with salt to taste, and stir in optional butter. Keep warm.
⏱️ 25 min - 6
Assemble the Beef Wellington: On a clean surface, lay out a blanched green leaf. Place a seared beef fillet in the center. Top the beef with a generous spoonful of mushroom duxelles. Carefully fold and press the green leaf around the beef and duxelles to form a compact parcel. Roll out the puff pastry and cut into four squares large enough to enclose each beef parcel. Place a green-wrapped beef parcel onto a puff pastry square. Carefully wrap the pastry around the entire parcel, sealing it at the base. Crimp the edges of the pastry with a fork for decoration. Place the assembled Wellingtons on a baking sheet lined with parchment paper. In a small bowl, whisk together the egg yolk and water to create an egg wash. Brush the top and sides of each Wellington with the egg wash. Make decorative cuts on the pastry surface and place a small sprig of fresh thyme on top of each. Sprinkle with flaky salt.
⏱️ 20 min - 7
Bake the Beef Wellington: Bake in the preheated 400°F (200°C) oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness (125°F for rare, 130-135°F for medium-rare). Let rest for 5 minutes before slicing.
⏱️ 30 min•🌡️ 400 - 8
Prepare the Strawberry Compote: Hull and quarter the fresh strawberries. Place them in a saucepan with granulated sugar and fresh lemon juice. Simmer over medium-low heat for 8-10 minutes, stirring occasionally, until the strawberries soften and release their juices, forming a compote. Set aside to cool.
⏱️ 15 min - 9
Prepare the Biscuit Base: Crush the plain biscuits into fine crumbs using a food processor. Transfer to a bowl, add the melted unsalted butter, and mix thoroughly until the crumbs are moistened and hold together.
⏱️ 5 min - 10
Make the Cream Filling: In a mixing bowl, pour the cold heavy cream. Add powdered sugar and vanilla extract. Using a hand mixer, whip the mixture on high speed until stiff peaks form.
⏱️ 5 min - 11
Assemble the Strawberry Cheesecakes: In individual serving glasses or small ramekins, press a layer of the biscuit base mixture firmly into the bottom. Top with a layer of the whipped cream filling. Spoon a generous amount of the cooled strawberry compote over the cream. Repeat layers if desired. Refrigerate for at least 30 minutes to allow to set.
⏱️ 10 min - 12
Plating: On each plate, create a crescent-shaped smear of parsnip puree. Slice a baked Beef Wellington in half to reveal its interior and place it on top of the puree. Artfully drizzle the beef sauce around the Wellington. Serve immediately with the chilled Strawberry Cheesecakes.
⏱️ 5 min