Chef’s Recipe: Beef Wellington
The Harrods Food Halls are an iconic institution boasting millions of visitors every year. Purveyors of the world’s finest gourmet treats, everything from luxury chocolates, biscuits and teas to fresh produce and recipes cooked fresh every day delight our visitors from near and far. To celebrate Made With Love, our esteemed Head Chef, Alistair Dibbs, shares the recipe to a firm favourite from the Food Halls.
Fillet of Beef Wellington (available to buy from the Traiteur Counter)
“This Beef Wellington has been on sale for a number of years. It’s made with prime Scottish fillet of beef and Harrods’ own puff pastry with chicken mousse and crêpes. It’s popular throughout the year, but it’s a particular favourite at Christmas and New Year.” Alistair Dibbs, Head Chef
Fillet of beef
1.5kg ready-made puff pastry
3kg fillet of beef (chain off)
1tsp black pepper
50ml vegetable oil
Sear the beef in a very hot pan until browned all over; remove and allow to cool completely.
300g chicken breast
150ml double cream
Pinch of salt
Pinch of black pepper
Purée all of the ingredients and pass through a sieve until smooth.
Pinch of salt
Pinch of pepper
Blitz the ingredients in a food processor. Heat a non-stick pan, ladle 1/3 of the mixture into the pan and flip when small bubbles appear. Repeat until you have three pancakes.
Line the work surface with cling film, lay the crêpes on top, spread with the mousse and wrap around the seared fillet of beef. Allow to cool completely.
Remove the cling film and carefully roll the beef in the puff pastry. Brush the pastry with a beaten egg and cook for 40 minutes at 220°C (200°C fan oven) to cook the beef to medium.
Remove from the oven and rest.
Perfect for parties, serve warm or cold with an assortment of salads and new potatoes.
Discover the legend of Charles Heidsieck: The Original Champagne Charlie.
Try more favourites from the Food Halls with in-store food tastings throughout August.
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