Mike Tomkins' Ultimate Beef Wellington
MasterChef finalist 2021 Mike Tomkins shares his favourite, ultimate beef wellington recipe. Layers of bresola, spinach pancakes and mushroom duxelles mixed with duck liver pâté make this recipe extra special.
I’ve done a fair bit of research around the legendary beef wellington! It’s a dish close to my heart and one that I adapted for the MasterChef semi final. I’ve borrowed a lot of little tips from top chefs to bring you what I think is a fool proof wellington recipe that tastes absolutely amazing.
It’s perfect for special occasions – this is the recipe I follow for my private dining events and whilst it takes a bit of prep it’s definitely worth the effort!
I’ve broken the work down into two days which makes everything a lot easier, but you could refrigerate it for a few hours rather than overnight. The key to a wellington has nothing to do with timing, it’s all about temperature!
Medium rare: 36°C (temperature will rise to 45°C whilst resting)
Medium: 48°C (temperature will rise to 52°-55°C whilst resting)
Medium well: 60°C (temperature will rise to 65°-70°C whilst resting)