Supercalifragilicious Beef Wellington

A deconstruction of an English Beef Wellington, inspired by the wonderful Mary Poppins, that is Supercalifragilicious on the tongue.

Servings

2

Ready In:

1 hour

Good For:

Dinner

Inspiration from

Mary Poppins

As with many Disney movies, Mary Poppins is a story of family and magic. A magical nanny comes into the lives of Jane and Michael Banks after having trouble getting on with their previous nannies. George is having trouble with work whilst Winifred is busy with the suffragettes. It’s a whirlwind of adventure for the children as they join chimney sweeper Bert and Mary Poppins into the colourful world of the street paintings, and sing and dance on top of rooftops. 

I wanted to pick a staple English dish and decided on Beef Wellington. A dish made in honour of Arthur Wellesley, who was made the first Duke of Wellington. Traditionally the meat is cooked inside the pastry, like a pie, however I’ve created a deconstruction of the dish to highlight each aspect of the dish. I wanted to make the dish “practically perfect in every way”.

Ingredients

  • 100g puff pastry
  • 1 tbsp olive oil
  • 1 onion (finely chopped)
  • 100g chestnut mushroom (chopped)
  • 1 tsp chopped thyme
  • Splash of White Wine
  • 1 tbsp double cream
  • 2 fillet steaks
  • Broccoli (to serve)

Separating all the parts means you can cook everything separately and quickly, rather than relying on getting something perfect before moving onto the next stop. I’ve bought ready made puff pastry and cut down the amount I needed. You can then use the rest to make another dish or dessert! When building the dish, you can take the top layer of the pastry off and sit the sauce inside the pastry and use it like a tart. This can create a mise-en-bouche style plate. 

To serve, I’ve added tenderstem broccoli. Choose from your favourite seasonal vegetables to have alongside. You could easily add carrots, spring greens, cabbage or a simple side salad to the dish. Similarly you could also add some potatoes to the side. You don’t have to fill the plate with food, make as much as you want or need. As an alternative to the white wine, try adding Port or Madeira to capture the flavours taken directly from traditional Beef Wellington recipes.

When cooking the steak, make sure you get it how you like it. A good rule of thumb is to do the finger/thumb test. This way, you can cook the steak how you and your partner prefer without worrying if it’s under or overcooked. 

 

Step by Step Instructions

Step 1

Heat oven to 200ºC / Fan 180ºC / Gas Mark 6. Roll out the pastry to about the thickness of a £1 coin, then cut out two equal squares. Score a 2cm in from the edge, then prick with a fork, the pastry inside the border. Lift onto a baking tray, then bake for 20-25 mins or until golden and puffed. Can be made a day ahead, then reheated in a hot oven.

Step 2

Heat the oil in a pan, add the onion, then fry until softened. Add the mushrooms and thyme, then fry until mushrooms are softened and any liquid almost gone. Add the white wine, then bubble for 2 mins. Add the cream, simmer for 1 min more until the sauce is slightly thickened, then set aside.

Step 3

Steam for 10 minutes the tenderstem broccoli. Rub the steaks with a little oil and seasoning. Heat a griddle pan until hot, then cook the steaks as per your own preferences

Step 4

Set the tartlets on warm plates, sit the fillet steaks on top with a sprig of thyme and then spoon over the mushroom mixture. Serve with cooked tenderstem broccoli.

Mary Poppins Beef Wellington
Print Recipe
4.5 from 2 votes

Supercalifragilicious Beef Wellington

A deconstruction of an English Beef Wellington, inspired by the wonderful Mary Poppins, that is Supercalifragilicious on the tongue.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: English
Keyword: Mary Poppins
Servings: 2 people

Ingredients

  • 100 g Puff Pastry
  • 1 tbsp Olive oil
  • 1 Onion finely chopped
  • 100 g Chestnut Mushrooms chopped
  • 1 tsp Thyme chopped
  • 1 splash White Wine
  • 1 tbsp Double Cream
  • 2 Fillet Steaks
  • Broccoli to serve

Instructions

  • Heat oven to 200ºC / Fan 180ºC / Gas Mark 6. Roll out the pastry to about the thickness of a £1 coin, then cut out two equal squares. Score a 2cm in from the edge, then prick with a fork, the pastry inside the border. Lift onto a baking tray, then bake for 20-25 mins or until golden and puffed. Can be made a day ahead, then reheated in a hot oven.
  • Heat the oil in a pan, add the onion, then fry until softened. Add the mushrooms and thyme, then fry until mushrooms are softened and any liquid almost gone. Add the white wine, then bubble for 2 mins. Add the cream, simmer for 1 min more until the sauce is slightly thickened, then set aside.
  • Steam for 10 minutes the tenderstem broccoli. Rub the steaks with a little oil and seasoning. Heat a griddle pan until hot, then cook the steaks as per your own preferences. 
  • Set the tartlets on warm plates, sit the fillet steaks on top with a sprig of thyme and then spoon over the mushroom mixture. Serve with cooked tenderstem broccoli.

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