Richard Holden's Beef Wellington
This summer we’ve teamed up with trained chef and BBQ master Richard Holden to produce a series of restaurant-worthy recipes to help curb our appetites while in lockdown. From British classics to Mediterranean favourites, Richard’s Lockdown Menu brings the flavours and quality of the foods we’re all missing to our own kitchens.
Ensuring a beef wellington is perfectly cooked for your liking is pretty impossible without cooking by temperature, and it’s a tragedy to cut into it after all of your hard work and discover that it is over or under done.
The temperatures for rare, medium and well done beef are 52°C, 60°C and 71°C, but the temperature of the beef continues to rise while it rests, so it’s best to cook it a little under the final temperature that you would like it to be. Richard cooked this tender beef wellington to 48°C to produce the perfect medium rare finish.