{"id":1192,"date":"2016-12-11T16:17:56","date_gmt":"2016-12-11T15:17:56","guid":{"rendered":"http:\/\/taoofstefan.com\/blog\/?post_type=recipe&p=1192"},"modified":"2017-11-27T20:54:44","modified_gmt":"2017-11-27T19:54:44","slug":"beef-wellington-with-mushrooms-and-chestnuts","status":"publish","type":"recipe","link":"https:\/\/taoofstefan.com\/blog\/recipe\/beef-wellington-with-mushrooms-and-chestnuts\/","title":{"rendered":"Beef Wellington with mushrooms and chestnuts"},"content":{"rendered":"

Beef Wellington with mushrooms and chestnuts is the main dish of my 3-course menu for Christmas. It works in the menu but also as a delicious winter dish on a stand-alone basis. I have a main article with the complete 3-course menu for you here<\/a>. Also here are the links to the starter (creamy mushrooms soup with chestnuts<\/a>) and the dessert (eclair with chestnut cream<\/a>).<\/p>\n

Delhaize<\/h2>\n

This article has been published in a collaboration with Delhaize<\/a>. They sponsored the bigger part of the used ingredients. They set up a challenge every month, outlining a few guidelines.\u00a0For the December 2016 challenge, the guidelines\u00a0are a “3-course menu for Christmas”. Furthermore, they ask to mainly use products of their home brand and set a budget. In this case, besides those guidelines Delhaize only asked to publish what I did with the budget.<\/p>\n

Beef Wellington with mushrooms and chestnuts<\/strong><\/h2>\n

Beef. Wellington. What more need I say? The dish is a classic and I wanted to cook it for several years now. I never felt it was the “right” occasion for it but when is the right occasion\u00a0anyways?\u00a0So for the main course, I chose the Beef Wellington with a mushroom filling. In order to elevate the filling I added chestnuts; it gives the dish little twist and definitely an extra layer of flavour.<\/p>\n

\"Beef<\/a>

Beef Wellington with mushrooms and chestnuts<\/p><\/div>\n

Even though the fillet is the “hero” of this dish and of the complete menu the sides are important, too. I tried to add something that goes well with Beef Wellington. That’s why I opted for green asparagus plus yellow and violet carrots with some broccoli (simply because I like broccoli). Another important part of the dish is the sauce. I created a red wine onion sauce that is almost an onion relish. The sauce is very strong, so you only use it sparingly.<\/p>\n

\"Beef<\/a>

Garnish and red wine onion relish sauce<\/p><\/div>\n

There are so many variables that you need to consider when you make Beef Wellington. Once you wrapped it up it’s done. No more changes possible without re-doing the Beef Wellington. Or in other words, there is no margin of error. Either you do it perfectly and have an outstanding main dish. Or weakness in your technique will show the moment you cut into the Beef Wellington. That being said: Do I love a challenge!<\/p>\n

\"Beef<\/a>

Beef Wellington with mushrooms and chestnuts<\/p><\/div>\n

The perfect Beef Wellington with mushrooms and chestnuts<\/strong><\/h2>\n

Further down you will find the complete recipe for my version of the Beef Wellington. Before that a few important tips:<\/p>\n