Beef Wellington

Some dishes make an impression before you even take the first bite. Beef Wellington is definitely one of them.

Perfectly cooked beef tenderloin, aromatic mushrooms, a delicate spinach crêpe, and a golden, crispy puff pastry crust. Sounds complicated? Well, it does have its tricks, but that's exactly why we're here.

In this class, we'll guide you through the entire process of making Beef Wellington – from preparing each individual component to that exciting moment when we slice into the finished dish and find out how well we've done. We'll focus on the techniques, details, and little tricks that make all the difference.

Program

During the class, we'll cover:

• Spinach Crêpe – We'll prepare a delicate spinach crêpe that will become one of the essential layers of our Wellington.

• Mushroom Duxelles – We'll explain how to prepare the aromatic mushroom mixture and achieve the perfect consistency.

• Preparing the Beef Tenderloin – Proper searing techniques and seasoning the beef with mustard.

• Wrapping & Shaping – We'll master the techniques of layering, tightly wrapping, and shaping the puff pastry.

• Baking – We'll explore how to achieve a golden, crispy crust while keeping the beef perfectly juicy and tender.

• Demi-Glace-Style Sauce – While our Wellington is baking, we'll prepare a rich, concentrated sauce that perfectly complements the beef.

Finally, we'll slice, plate, and, of course, enjoy the results of our hard work. Because Beef Wellington might look impressive in photos, but it's even better on the plate.