THE STORY OF A BEEF WELLINGTON... IN WELLINGTON
ANGUS PURE FILLET OF BEEF WELLINGTON WITH MUSHROOM DUXELLE, POTATO FONDANT, CARROT PUREE, GLAZED GREENS & PORCINI JUS
For over fifteen years, Chef Chetan Pangam has been serving up his famous Beef Wellington at One80° Restaurant in Wellington. We did a quick tally and realised that means he's made over 80,000 Beef Wellingtons, including special event requests. It's no surprise Chetan has a standing order of a whopping 100kg of Angus Pure beef fillet, 40-55kg of mushrooms, and 100kg of butter every month!
So, how did this dish become a Wellington sensation? When Chetan joined One80° Restaurant, his Scottish boss suggested they needed a standout dish for the menu—something to be proud of and unique to Wellington. Inspired by Gordon Ramsay, who is famous for his Beef Wellington, Chetan set out to create his own version, and the rest is history.
The origins of the Beef Wellington trace back to France, but after the Duke of Wellington's victory at Waterloo, the British claimed it as their own. Chetan, being French-trained and influenced by his Indian heritage, added his own special spices to give his Beef Wellington a unique twist. He also uses Dijon mustard instead of English mustard as a nod to the dish's French roots.
Over the years, Chetan has trained many sous chefs to master his recipe, ensuring consistency. This dedication has made the dish a staple on their menu for over fifteen years. Guests love it, and because it's a bit tricky to make at home, they keep coming back for more. It's often the star of special events and celebratory dinners.
For those home cooks that would like to master the Beef Wellington, chef Chetan has shared his tips and tricks, along with the full recipe for his Beef Wellington. The key is getting the beef fillet perfectly cooked without making the pastry soggy!
Chetan’s Tips for the Perfect
Beef Wellington:
Sear the beef fillet in a hot pan using the four point turn method - turning four times to brown each side, then searing top and bottom which ensures and evenly caramelised crust on the beef fillet. Set aside to rest before coating with the mustard.
When cooking the mushroom duxelle, try and cook out as much moisture as possible.
This tip is optional, but you can create thin pancakes using egg, flour and herbs to firstly wrap around the fillet and mushroom duxelle before wrapping in the puff pastry. This adds another layer or barrier within the Beef Wellington to prevent the pastry from going soggy.
Egg washing the inside of the pastry before wrapping your Beef Wellington which adds another barrier around the meat.
When applying the lattice make sure the pastry is chilled.
Chill the Beef Wellington in the chiller for at least 1 hour after you wrap with pastry and egg wash. Remove from the fridge and allow it to come to room temperature for at least 30 mins before baking in the oven.
When the Beef Wellington is cooked, cut one end and rest on that end to allow the moisture to come out without making the pastry soggy.
Chetan considers this a festive dish, so he suggests adding a layer of lattice pastry and decorating it with thyme flowers to make it visually extra special. He likes to pair the Beef Wellington with classic Kiwi ingredients such as potatoes and carrots, which complement the beautifully cooked beef fillet perfectly. Finished off with a porcini jus for an extra mushroomy flavour, it's the perfect ending to a perfectly cooked Beef Wellington.
