Step 1

Pastry Dough Preparation

Step 2

(Note: Follow these steps for pastry stacking if you use pastry sheets approximately 25 cm by 45 cm and 3 mm thick. Adjust accordingly if using your pastry or other store-bought pastry thicker than 3 mm.)

Step 3

Liberally flour your working surface. Take out two rolls of puff pastry.

Step 4

Roll one sheet out on the floured surface neatly. Remove the second pastry from the packaging and line up the edges with the first rolled-out pastry. Roll out the second pastry, so it perfectly doubles the sheet. Flour the top surface and gently roll out a touch to ensure the pastries stick together well. Place on a tray lined with parchment paper and refrigerate.

Step 5

Repeat this process with the remaining puff pastry sheets.

Step 6

(Note: You should create a total of 3 total sheets that are double layered)

Step 7

Take out one of the doubled sheets and cut out 5 square bases by placing all rings (70 mm by 45 mm) on the rolled pastry dough sheets for cutting reference.

Step 8

Optimise space as you cut out the square sheets, leaving about a 2-finger gap around the edge of the ring. Ideally, use a large stencil to cut out the shapes neatly, but a knife will also work.

Step 9

You should have one large square remaining, which you will cut out as one whole piece to be used later for the cover over the beef Wellington.

Step 10

Place parchment paper between each stack to prevent the pieces from sticking together during storage (also dust with flour if necessary). Cover loosely with cling film and place everything back in the refrigerator to keep cool.

Step 11

Take out one of the double sheets while keeping the others refrigerated. Stencil out approximately 18 cm diameter circles or squares. Place parchment paper between each stack to prevent the pieces from sticking together during storage (also dust with flour if necessary). Cover loosely with cling film and place back in the refrigerator to keep cool. Repeat this with the remaining double sheets.

Step 12

(Recap: You should end up with 5 cut-out bottom sheets and 5 cut-out top sheets.)

Step 13

(Note: Any excess pastry dough can be refrigerated or frozen for reuse, for instance, for decorative garnishes in "Assembly - Part 3". Alternatively, you could use any remaining dough to make puff pastry Parmesan sea salt twists as an appetiser snack.)

Step 14

Mushroom Duxelles

Step 15

In a skillet over medium-high heat, add prosciutto and cook until fragrant and semi-crispy. Remove from heat and place into a container.

Step 16

Place the skillet back over the stove, increase heat, and add finely diced mushrooms. Cook until they are nicely caramelized.

Step 17

Mix potato starch into the beef stock. Reduce heat to medium-low and stir the mixture into the skillet. Allow all the liquid to evaporate and cook until the mixture becomes thick and mushy (be careful not to burn the mixture). If necessary, remove the pan from the heat periodically to prevent burning during the end cooking process.

Step 18

Add fresh thyme and butter, and stir until well incorporated—season with pepper and salt.

Step 19

Remove from heat and place into a container to cool down, then refrigerate.

Step 20

Blanched Swiss Chard

Step 21

Cut off any thick white parts of the Swiss chard stems, including those that part into the leaves, and discard or save for another use, like a salad.

Step 22

Place ice in a large, deep bowl or container, then add equal water. If your container is not large enough, use a smaller one and add only half the amount of ice and water. Replace the ice water with the remaining half once it becomes too diluted.

Step 23

Place a towel flat on your bench and spread it out.

Step 24

Bring a large pot of salted water to a boil. Once boiling, add one leaf to the water and cook for 15 seconds.

Step 25

Remove the leaf immediately and place it into the ice bath. Remove it from the ice bath, allow excess water to drip off, and then put it on the prepared towel. Fold the towel over the leaf and gently press down to absorb excess water.

Step 26

Place the dried chard leaf on a tray. Repeat this process with the remaining leaves.

Step 27

Once finished, cut long triangular strips with a width of about 2.5 fingers, with the length being slightly more than double the height of your metal rings (45mm x 2 = 90mm+-).

Step 28

Aim to do this efficiently with minimal wastage and ensure you don't damage the leaves in the process (important).

Step 29

Once done, cover and refrigerate the leaves.

Step 30

Spinach Crepe

Step 31

(Note: The recipe yields a bit extra in case of mistakes. Any remaining crepes can be enjoyed as a snack during the cooking process or saved for later enjoyment).

Step 32

Mix everything in a small bowl and blend until smooth.

Step 33

Heat a skillet over medium heat with a touch of oil or butter. Use a paper towel to spread it out evenly.

Step 34

Once hot, pour enough spinach crepe mixture to cover the skillet to a thickness of about 4mm.

Step 35

Cook until the edges separate from the pan, then flip and cook until done.

Step 36

Repeat with the remaining batter.

Step 37

Once all the crepes are cooked, stencil out 5 pieces using your metal rings (69mm by 45mm).

Step 38

Place the cut pieces into a container, cover, and refrigerate.

Step 39

Fillet Mignon Preparation

Step 40

First, trim the whole beef fillet (if necessary) to snugly pass through your metal ring (69mm by 45mm) from one end to the other. Be cautious not to under-trim or over-trim, ensuring a precise fit. Any trimmings can be used for another meal, such as stir-fry.

Step 41

Cut into 5 equal portions.

Step 42

Coat each fillet mignon lightly with neutral oil and season generously with sea salt.

Step 43

Heat a skillet over high heat until smoking hot. Add a touch of neutral oil to the pan and spread it evenly. Place the fillets in the skillet and cook each side for approximately 1.5 minutes for a nice Maillard reaction. Quickly sear the edges as well.

Step 44

Remove the fillets from the heat and allow them to rest for 5 minutes. Cover them and place them on a tray in the refrigerator.

Step 45

Assembly - Part 1

Step 46

(Note: As puff pastry dough is very sensitive to warmth, it's best to assemble each Wellington individually and keep the remaining pastry in the refrigerator to keep it cool.)

Step 47

Place a metal ring on a clean work surface.

Step 48

Place one spinach crepe piece into the base of the metal ring.

Step 49

Arrange a Swiss chard leaf with the broader end inside the ring and the pointed end extending outwards, gently pushing it to the side and over the ring. Repeat with the remaining leaves, overlapping them slightly.

Step 50

Carefully position the fillet in the centre of the metal ring.

Step 51

Spoon one-fifth of the mushroom prosciutto mix on top of the fillet and press it down gently to form a neat dome shape.

Step 52

Take the last placed spinach overlapping leaf and cover the mushroom mix. Repeat with the remaining leaves, aiming to seal the dome as best as possible.

Step 53

Wrap cling film tightly around the assembled Wellington, ensuring the tension is downwards towards the base to maintain the dome shape and compactness. Be careful to prevent any crepe pieces or filling from spilling out.

Step 54

Once assembled, place the Wellington in the refrigerator and repeat the process with the remaining fillets.

Step 55

Refrigerate for one hour to firm up before proceeding with the next steps.

Step 56

Assembly - Part 2

Step 57

Cut out small parchment paper sheets slightly larger than your bottom puff pastry sheets for the Beef Wellington placement.

Step 58

Place one sheet of parchment paper on a clean work surface, then centre a bottom puff pastry sheet on top of it.

Step 59

Take one assembled spinach-wrapped beef piece, gently remove the cling film, and place it in the centre of the puff pastry sheet.

Step 60

Mix egg yolks until smooth. Combine egg yolks with water to make an egg wash. Brush a thin layer of egg wash all over the spinach-wrapped beef piece.

Step 61

Take out a sheet of prepared pastry dough for the top layer and carefully place it on top of the spinach-wrapped Wellington, pressing down gently on all sides to ensure no air is trapped.

Step 62

Trim any excess pastry dough using a knife or a circular stencil. Seal the edges with a fork, pressing gently.

Step 63

Place the assembled Wellington in the refrigerator. Repeat the process with the remaining pieces.

Step 64

Assembly - Part 3

Step 65

(Note: When ready to bake, start with one Wellington piece for testing.)

Step 66

Preheat the oven to 180°C/356°F and place an oven tray upside down in the middle section to preheat (this ensures even cooking of the pastry at the bottom).

Step 67

Brush the Wellington piece generously with egg wash (Note: At this stage, you can add pastry garnishes if desired and make any decorative incisions).

Step 68

Allow it to rest for 20 minutes, then apply a thin second layer of egg wash.

Step 69

Place your first Wellington on the preheated tray and bake for 20-25 minutes. Check the internal temperature using a thermometer at the 20-minute mark. Remember that the temperature will continue to rise after it is removed from the oven (approximately 5-8°C/9-14°F). For medium-rare doneness at 54°C/129.2°F, aim to take it out at around 46°C (115°F).

Step 70

Once you reach the desired internal temperature plus the anticipated rise, remove the beef Wellington from the oven and let it rest on a cooling rack for 15 minutes. This resting period allows the juices to be redistributed for optimal flavour and texture.

Step 71

After resting, slice the Wellington and check for desired doneness. Based on your initial test, Adjust the cooking time for the remaining pieces.

Step 72

Serve with your choice of reduction sauce and sides of your preference.