For Francis, every creation begins with research. Before playing with flavors, he always makes sure to follow the classic recipe to the letter. Francis then spent an entire week reading about the dish and listening to tutorials, until he came across a video by legendary chef Gordon Ramsay, the undeniable master of this complex dish.
So armed with a host of instructions for the perfect Wellington (and a few British swear words to boot) Francis embarked on a process that would take him six hours.
Once the meat is prepared, the ham rolled, the duxelle meticulously chopped, and the pastry decorated, the Wellington spends a moment in the oven before emerging; a true work of art. Bloody hell! One step was omitted: the sides of the beef fillet were not seared—so the cooking is somewhat uneven, although the end result is still delicious.
Accompanied by parsnip purée, wilted spinach and chicory salad, Wellington is a unanimous hit with guests.
Years (and many Wellingtons later) you'll find in the Menu Extra version an addition of duxelle stuffing––to firm it up and give it more malleability. We also brine our meat fillet in a marinade of water and salt to season it and make it easier to cook.
Today, when Francis is asked for his tips for making a successful Wellington, he takes on the air of a construction guy and explains that “it’s like building a house: the dough serves as the covering, the duxelle as the insulation and the ham as the foundation.” Adding that the important thing is “that the beef is as comfortable as possible.”
