Introducing “Deconstructed Beef Wellington with Parsnip Air, Wild Mushroom Soil, and Bordeaux Pearls.”
Concept and Inspiration:
This dish reimagines the classic Beef Wellington, transcending its traditional structure while maintaining the signature flavors and richness. The deconstruction allows each component to stand out, providing a modern and engaging interpretation. The parsnip air and Bordeaux pearls illustrate molecular gastronomy methods, while wild mushroom soil offers an earthy, textural contrast.
Flavor Profile
- Savory and Luxurious: Beef filet, seared to perfection and wrapped in puff pastry, represents the little parcels of classic Beef Wellington.
- Creamy and Light: Parsnip air adds a light, airy, and aromatic component to the dish.
- Nutty and Earthy: Wild mushroom soil provides an array of earthy, textured flavors.
- Rich and Winey: Bordeaux pearls lend a burst of smooth, luscious red wine flavor.
Recipes
| Component | Ingredients | Instructions |
|---|---|---|
| Deconstructed Beef Wellington | – 4 beef filet portions (120g each) – 4 puff pastry squares (15cm each) – English mustard – Salt and pepper |
1. Sear filets on high heat until browned, brush with mustard, season. Wrap each in puff pastry square & bake at 200°C (~15 min). |
| Parsnip Air | – 300g parsnip, peeled and chopped – 500ml milk – 1 tsp lecithin powder |
1. Boil parsnip in milk until soft, blend, strain. Add lecithin. Use hand blender to form ‘air’ just before service. |
| Wild Mushroom Soil | – 100g mixed wild mushrooms – 50g panko breadcrumbs – Sea salt |
1. Dry mushrooms in oven at 100°C (about 2 hours). Blend with panko and salt until ‘soil’ consistency. |
| Bordeaux Pearls | – 200ml Bordeaux wine – 2g agar agar powder – Oil, chilled |
1. Simmer wine with agar agar for 2 minutes. Drip into cold oil through syringe to form pearls. Rinse before service. |
Presentation
- Plating: Use a flat, wide, and light icon plate, allowing the colors of the dish’s elements to stand out.
- Beef Arrangement: Place the deconstructed Beef Wellington portions artistically with some height to showcase the golden puff pastry.
- Soil Application: Sprinkle wild mushroom soil around the beef, lending the plating an innovative, garden-like visual appeal.
- Sauce Application: Spoon the Bordeaux pearls around the plate, providing glistening pops of deep red.
- Air Positioning: Just before serving, add a large spoonful of parsnip air next to the beef. The foam should be light and fluffy.
- Garnish: Top with micro-herbs or bronze fennel for a vibrant, fresh finish.
This dish delivers a gorgeous interpretation of a classic, where bold flavors are juxtaposed against playful textures. It offers a refined, novel dining experience, recipients will admire the creativity of deconstruction while enjoying the familiar flavors of a timeless French dish.
One Response
I love Bef wellington