Cheap Man’s Wellington

Print Friendly, PDF & Email
Indulge in the tender, rich flavors of our beef Wellington, crafted with affordable chuck stew beef and a savory mushroom duxelle for an extra burst of umami. Wrapped in a flaky, golden pastry, each bite is an indulgence that doesn’t break the bank. This Cheap Man’s Wellington is the definition of affordable luxury.

Difficulty

Intermediate

Ingredients

Equipment

  • Mallet Tenderizer
  • Food Film
  • 2 Large Bowls
  • Food Processor
  • Hand Blender
  • Large Pot 
  • Large Saute Pan 
  • Rubber Spatula
  • Pastry Brush
  • 2x 12”x9” sheet pans (larger ones will also work)
  • Optional: Vacuum Sealer and 10” x 10” bags

Timing

Active Time: 2 Hours
Total Time: 2 Days

Yield

1 Wellington

  • Create Meat Sheet

    Lay out the stew meat on your cutting board and pound each piece of meat with the flat side once and the tenderizer side twice to ¼ inch thick. Do this for the remaining pieces of stew meat and put them in a large bowl.
    Sprinkle the Moo Gloo on the meat while moving it around with a gloved hand to make sure it is evenly coated.
    Lay a piece of plastic food film on the cutting board. Shingle the tenderized pieces of stew meat on the film forming a rectangular sheet. Put another piece of film over the top of the meat and fold the ends over.
    Slide the meat onto the sheet pan and put the other pan on top with a weight and refrigerate overnight. (For the best results vacuum seal).
    While the meat is setting, take this time to create your mushroom duxelles.

  • Prepare Kale Leaves

    Bring water up to a rolling boil in the big pot and make an ice bath in the large bowl.  Add the kale leaves to the water and blanch for 2 minutes then immediately cool them down in the ice bath.
    After the leaves have cooled completely, remove them from the ice bath and blot them out with a paper towel to dry. Cut the stems out and refrigerate.

  • Assemble Wellington

    The next day, dry mix the Sodium Caseinate and Moo Gloo RM together until combined and add it to the duxelle and fold in until thoroughly combined.
    Lay a large sheet of plastic film on the cutting board and put your stew beef sheet on top. Brush the meat with the Moo Gloo slurry and arrange the kale on top.
    Brush the kale with the slurry then spoon the duxelle on top of the kale into an even layer leaving an inch at the top for sealing purposes.
    Begin at the bottom and roll the sheet using the film onto itself until you reach the top to form a tight cylinder. Tie up the ends and refrigerate overnight.

  • Wrap with Puff Paistry and Bake

    Preheat an oven to 420°F. Crack and whisk the egg yolks to make an egg wash.
    Roll out the puff pastry into two even sheets. Use your wrapped roulade to measure the sheet and make adjustments where needed. Brush the interior with egg wash.
    Place the unwrapped roulade on top of the egg washed sheet. Place the other sheet on top and seal around the edges with a fork. Cut away the excess puff pastry and brush the entire wellington with the egg wash.
    At this point you can etch lines or different designs of your choosing with a fork or a dull toothpick.
    Place Wellington onto a baking sheet and bake for 30 minutes.
    Remove from the oven and let rest for 20 minutes before slicing, and enjoy!
Summary
recipe image
Recipe Name
Cheap Man's Wellington
Author Name
Published On
Preparation Time
Total Time
Average Rating
51star1star1star1star1star Based on 1 Review(s)