Molecular Gastronomy Beef Wellington

Ingredients

While the traditional Beef Wellington features a puff pastry encasing a succulent beef tenderloin, this molecular gastronomy adaptation focuses on deconstructing the dish and presenting its components in unique ways. The beef will be transformed into a tender sous vide preparation, the mushroom duxelles will be turned into a flavorful foam, and the puff pastry will be reimagined as a delicate powder. We alse have the original recipe for Beef Wellington, so you can check it out.

• 500g (1.1 lb) beef tenderloin 500g (1.1 lb) beef tenderloin
• 10g (0.35 oz) salt 10g (0.35 oz) salt
• 5g (0.18 oz) black pepper 5g (0.18 oz) black pepper
• 50g (1.76 oz) butter 50g (1.76 oz) butter
• 100g (3.5 oz) mushrooms 100g (3.5 oz) mushrooms
• 1 shallot, finely chopped 1 shallot, finely chopped
• 100ml (3.4 fl oz) red wine 100ml (3.4 fl oz) red wine
• 200ml (6.8 fl oz) beef stock 200ml (6.8 fl oz) beef stock
• 5g (0.18 oz) gelatin sheets 5g (0.18 oz) gelatin sheets
• 100ml (3.4 fl oz) heavy cream 100ml (3.4 fl oz) heavy cream
• 10g (0.35 oz) truffle oil 10g (0.35 oz) truffle oil
• 20g (0.7 oz) freeze-dried puff pastry powder 20g (0.7 oz) freeze-dried puff pastry powder

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 30g (Saturated Fat: 15g)
• Carbohydrates: 3g (Sugars: 1g)
• Protein: 40g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Season the beef tenderloin with salt and black pepper. Vacuum-seal it and cook sous vide at 55°C (131°F) for 2 hours.
2. 2.
   In a pan, melt the butter and sauté the mushrooms and shallot until golden brown. Deglaze with red wine and reduce until almost dry. Add beef stock and simmer until the liquid is reduced by half.
3. 3.
   Soften the gelatin sheets in cold water, then add them to the mushroom mixture. Stir until dissolved.
4. 4.
   Transfer the mushroom mixture to a blender and blend until smooth. Pass the mixture through a fine sieve and let it cool.
5. 5.
   Whip the heavy cream until soft peaks form. Gently fold the mushroom mixture into the whipped cream. Season with salt and truffle oil.
6. 6.
   Spread the freeze-dried puff pastry powder onto a plate. Roll the cooked beef tenderloin in the powder, ensuring it is evenly coated.
7. 7.
   Slice the coated beef tenderloin into individual portions and serve with dollops of the mushroom foam.

Treat your ingredients with care...

• Beef tenderloin — Ensure the beef is of high quality and properly trimmed for the best results.
• Mushrooms — Use a flavorful variety such as cremini or shiitake for the mushroom foam.
• Gelatin sheets — Follow the instructions on the package for proper hydration and use.

Tips & Tricks

• To enhance the presentation, garnish the dish with edible flowers or microgreens.
• Experiment with different flavors by adding herbs or spices to the mushroom foam.
• For a more intense truffle flavor, drizzle truffle oil over the plated dish.
• Serve the beef Wellington with a side of roasted vegetables for a complete meal.
• If you don't have access to freeze-dried puff pastry powder, you can make your own by freeze-drying puff pastry and grinding it into a fine powder.

Serving advice

Serve the Molecular Gastronomy Beef Wellington as the centerpiece of an elegant dinner. Plate each portion with precision, ensuring the mushroom foam is artistically placed alongside the coated beef tenderloin. Accompany the dish with a selection of fine wines to complement the rich flavors.

Presentation advice

Create a visually stunning presentation by arranging the mushroom foam in elegant swirls or dollops on the plate. Place the coated beef tenderloin slices delicately on top of the foam, allowing the puff pastry powder to add texture and contrast. Garnish with fresh herbs or edible flowers for an extra touch of sophistication.