Former Royal Chef shares "State Banquet" Beef Wellington

Beef Wellington blew me away as a junior chef at Buckingham Palace. How were the chefs able to cook this beautiful and delicious dish to perfection and serve it just perfect to The Royal Family and visiting Kings Queens and Presidents ? The pastry had to be golden and crisp, the mushroom duxelles (puree) had to taste amazing and not be too runny and of course the beef had to be cooked to perfection (with an end piece well done for The Queen)

In this video I share the royal recipe. (Notice how the mushroom duxelles doesn't go all the way around the beef so as not to overpower it.) It's an expensive dish to make and for special occasions. But you can use pork tenderloin too to make it cheaper.

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Beef Wellington

Serves 6-8

2 1/2 lb center cut beef tenderloin
Chef McGrady Buckingham seasoning or salt and pepper
2 TBS vegetable oil

For the duxelles;
24 oz baby bella mushrooms, finely chopped or pulsed in food processor
1 large onion, finely diced
1 TBS oil
2 TBS olive oil
2 TBS butter

For the crepes;
1/3 cup flour
3/4 cup milk
1 egg
1 TBS vegetable oil

1 lb puff paste
1/4 cup flour, for dusting
1 egg
1 egg yolk

Season the beef with the Buckingham seasoning or salt and pepper. Heat the vegetable oil in a large skillet until smoking. Sear the beef on all sides. Refrigerate.

In a separate skillet heat the olive oil and butter until melted. add the onions and garlic and a little salt. and cook until the onions are soft and translucent. Add the mushrooms and stir, reduce the heat and cook the mushrooms until most of the liquid has evaporated. Add salt and pepper to taste. Refrigerate.

In a large bowl add the flour, milk and egg and mix until there are no lumps. Heat a splash of oil in the pan and heat until smoking, pour in about 2 TBS of the batter and swirl in the pan. Cook until brown and flip and cook on the other side. Remove to a plate and repeat the process until you have three pancakes/crepes. Refrigerate.

Roll out the pastry into a large rectangle. Place the crepes overlapping in the center. Cover with the duxelles leave about 2 inches around the edges. Place the beef in the center. Brush the whole egg around the edges of the pastry. Fold over one side of the paste and trim excess pastry. Repeat with the other side. Invert the beef Wellington onto a baking sheet, brush with the egg yolk and bake at 350 degrees for 40 minutes.

Allow the beef Wellington to cool about 10 minutes before slicing.

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