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Beef Wellington Recipe with Braised Red Cabbage and a Truffle Vinaigrette, Beef Jus from Chef Philip Brazil of The K Club Hotel

Chef Philip Brazil of The K Club Hotel
3.08 from 13 votes
Prep Time 2 hrs
Cook Time 3 hrs
Course dinner
Cuisine American, British, French, Irish
Servings 2 people
Calories 3722 kcal


  • 800 g Beef fillet cleaned with sinew taken off
  • 1 tbsp olive oil
  • 1 tbsp thyme leaves chopped
  • 2 tbsp mustard Pommery
  • 1 tbsp salt
  • 1 teaspoon pepper

Mushroom mix

  • 250 g mushrooms button, chopped
  • 4 shallots chopped
  • 2 garlic cloves chopped
  • 100 ml Madeira
  • 4 tbsp double cream
  • 1 tbsp butter
  • 1 teaspoon salt
  • 1 pinch pepper


  • 150 g plain flour
  • 2 eggs
  • 140 ml milk
  • 1 tbsp Oil

Braised Red Cabbage

  • 1 red cabbage finely shredded
  • 125 ml red wine vinegar
  • 100 g brown sugar
  • 1 large onion finely sliced
  • 750 ml red wine
  • 1 tsp green peppercorns
  • 1 tsp juniper berries
  • 1 sprig sage
  • 1 teaspoon Salt

To wrap the beef fillet

  • 8 spinach leaves
  • 400 g puff pastry
  • 1 tbsp Egg glaze
  • 1 egg yolk beaten with 1 tbsp milk

Truffle vinaigrette

  • 100 ml of olive oil
  • 0.5 g xanthan gum
  • 2 g truffle finely grated

To serve

  • 10 slices truffle finely shaved



  • 800g of Irish Beef fillet, cleaned with sinew taken off
  • Season the beef fillet thoroughly with salt and pepper. Heat the oil in a large frying pan on a medium heat and, once the pan is nice and hot, add the beef, sprinkling over the chopped thyme. Sear the fillet, turning it every 1-2 minutes to ensure that all sides are coloured. Remove the beef once the outside has browned but the centre is still rare. Coat with the Pommery mustard and leave to rest in the fridge

For the mushroom duxelle…

  • Melt the butter in the same pan, then add the chopped mushrooms and sauté until golden brown. Remove from the pan and leave to one side
  • Soften the chopped shallots and garlic in the same pan, then add the mushrooms back in and cook until the liquid evaporates. Add the Madeira, bringing it to the boil and then reduce the amount of liquid by half. Add the cream and stir until the mixture has thickened and is beginning to darken. Season with salt and pepper and leave to one side

For the pancakes…

  • Make a smooth batter by whisking the milk, eggs and flour together. Heat a small amount of oil in a frying pan. When it is hot, add the right amount of batter to make a very thin layer in the bottom of the pan. Cook until golden on the underside, then flip the pancake over and cook the other side. Repeat this process until all the batter has been used and set the cooked pancakes to one side
  • Quickly blanch the spinach leaves in boiling water and then add to iced water to cool. Remove the leaves and ensure that they are dried thoroughly
  • Place a sheet of cling film onto a board and lay 3 pancakes onto it. Ensure that the pancakes fully cover the cling film, overlapping where necessary. Add a single layer of spinach leaves on top of the pancakes and spread the mushroom duxelle evenly over the spinach. Lie the beef on top and wrap the pancakes, spinach and mushrooms tightly around the fillet
  • Spread the mushroom duxelle evenly over the spinach and add the beef on top. Wrap the pancakes, spinach and mushroom mix around the Beef in the cling film, making sure they are wrapped tightly and are fully sealed. Leave in the fridge to rest, overnight if possible
  • Roll out the puff pastry into a thin sheet about 1/4 cm thick – it will need to be rolled thinner if the pastry is pre- rolled
  • You will need 400g of puff pastry


Serving: 250gCalories: 3722kcalCarbohydrates: 261gProtein: 118gFat: 212gSaturated Fat: 72gCholesterol: 604mgSodium: 7062mgPotassium: 3845mgFiber: 18gSugar: 79gVitamin A: 6320IUVitamin C: 253mgCalcium: 501mgIron: 27mg
Keyword beef, beef wellington, truffle vinaigrette
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