Beef Wellington

Serves 4-6

By Tom Booton

Tom Booton is one of the London food scene’s most exciting talents and, with his dynamic team, promises innovative menus served with true care, splendid service, and a dash of the extraordinary thrown in for good measure. From Essex roots to the future of The Dorchester, Tom Booton heralds the next kitchen generation, blazing into our lives with a brilliant new angle on modern British dining.

dorchestercollection.com the beef and colour on each size for no longer then 10 seconds. Remove and place into the fridge to stop the cooking. Once cool, brush with English mustard.

Next, the plan is to lay everything out neatly and long enough to cover the whole beef fillet when we roll it.

Firstly, lay out a big sheet of cling film on your workbench. Place the pancakes on top of the cling film just over lapping. Lay out the ham on top, then lay out the duxelle on top of that.

Place the beef fillet on top and using the cling film to start to roll it over, making sure not to get cling film inside the beef. Roll really tightly with loads of cling film to make it super tight. Leave this in your fridge for a few hours to set.

Lay out the puff pastry. Remove the cling film from the beef fillet, taking extra care to avoid cutting the pancakes. Place the beef onto the pastry and egg wash around the fillet. Roll the pastry around the beef and trim the excess, keeping it tight with no air bubbles.

Egg wash the top of the pastry and place on baking paper and straight onto a tray back into the fridge.

Pre-heat your oven to 200c, place the wellington into the oven for 40-45 minutes for medium rare, depending on the size of your beef fillet. Once cooked to your liking, it’s very important to rest the wellington for minimum of 30 minutes on a wire cooling rack. If you don’t rest on a rack you will get a soggy bottom!

Enjoy, it’s worth the hard work!