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![My Biggest and Best Beef Wellington Yet! [Part 2 of 2] Cooked this up for our @kingclarence_sydney staff #Christmas lunch. The team at KC are the best hype people out there! What an awesome crowd to crack this open to 🤣 For this Welly, I used a whole scotch fillet, also known as cube roll or ribeye from @oconnorbeef , a stunning cut of pasture-raised beef with a marble score in of 2-4. The first step was to carefully trim the beef, removing any excess fat and silver skin, ensuring a perfect base for what was to come. Next, the beef was generously seasoned, rolled up, and chilled in the fridge. This step not only helped it hold its shape but also allowed the salt to deeply penetrate the meat. Once ready, I oiled the beef and grilled it over a bed of ironbark and charcoal, giving it a beautiful smoky sear. After grilling, I massaged it with a generous layer of Dijon mustard, rolled it up again, and left it overnight to let the flavours further develop. The day before cooking, I prepared a chunky duxelle, combining mushrooms, onions, garlic, thyme, whiskey, white wine, loads of black pepper and our house made porcini mushroom sauce. This savoury mushroom mix was then folded into a silky smooth mousse made from blended chicken breast. The beef was then encased in delicate beef bresaola and a couple of layers of this huge spinach crepe, made by our talented pastry team (shoutout to @_saaya.t !) After that, it was rolled once more and chilled in the coolroom overnight to let everything take shape and come together. On the big day, the Wellington was wrapped in nearly 2kgs of buttery puff pastry, studded with sprigs of rosemary and thyme. After an egg wash, it went into the oven, where it baked for nearly 3 hours, with an additional hour of resting time to let the juices settle. By the end, this beast weighed in at almost 10kg—maybe even more, but our scales couldn’t quite handle it. It was huge! While I would’ve loved to let it rest for another 30 minutes to perfect the texture, the show had to go on—everyone was hungry and ready to dig in, and to my surprised it was all polished up by the team, what an effort. #beef #wellington](/video/cover/7454816656880160007.webp)
