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Beef Wellington with Chicken Mousse, Mushroom Duxelles and Herb Crepes
A show‑stopping Beef Wellington that uses a light chicken mousse, rich mushroom duxelles and vibrant herb crepes for perfect layers. The recipe follows the detailed technique from the Fallow channel, delivering a medium‑rare beef center, flaky puff pastry and a beautiful presentation.
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Critical Success Points
- • Keep chicken mousse below 5 °C while blending to maintain a firm texture.
- • Dry the mushroom duxelles completely to avoid a soggy pastry.
- • Sear the beef just for crust; over‑cooking will ruin the medium‑rare center.
- • Wrap the layers tightly with cling film to ensure uniform expansion.
- • Use a pre‑heated baking tray and monitor internal temperature for perfect doneness.
Safety Warnings
- • Handle raw chicken and beef with separate cutting boards to avoid cross‑contamination.
- • Use oven mitts when handling the hot pre‑heated tray.
- • The blender can become hot; pause if the bowl warms above 5 °C.
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