Howard's Beef or Beet Wellington Class

Join Howard Middleton (GBBO contestant from series 4) live from Sheffield, England who will teach you the skills you need to make his classic savoury dish - Beef (or Beet) Wellington Pie! 

This class takes place on Saturday May 21st at the following times:

12pm PT / 2pm CT / 3pm ET / 8pm UK GMT

Please allow up to 2 hours for this class.

Master a British classic as Howard shows you how to prepare the many layers of this delicious dish. Inside its crispy crust of buttery puff pastry, there's a herb pancake encasing rich mushroom duxelles, then your choice of filling - either a traditional beef tenderloin or a whole roast beetroot. While your Wellington bakes, you'll also whip up the perfect accompaniment of creamy sauce béarnaise.

Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 20 to ensure an intimate online setting. Not only do you have your celebrity baker teaching you, but you also have one of our brilliant Bake With A Legend hosts who will ensure the smooth running of your experience ensuring everyone is enjoying themselves.

If you need any help at any point during the class, you’ll be encouraged to raise your hand and your baker will be virtually joining you in your own kitchen in no time to assist you!

You’ll bake along in tandem with Howard, learning many tips and tricks a long the way as you perfect all the skills required to make Howard's delicious Beef or Beet Wellingotn Pie. Howard will also be on hand to answer your questions, be those about baking or his experiences of being involved on such an iconic television show.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same screen. Please note we can accept requests to move classes with two or more weeks notice prior to the class – any requests to do so, will incur a £5 administrative charge.

Once booked in, all guests will be emailed a full recipe and the zoom link required to join us for the class. Just in case you don’t spot it please check junk mail!

Equipment

Large baking sheet or tray  

Mixing bowls    

Saucepans

Wooden spoon  

Baking parchment  

Sharp knife

Rolling pin  

Waxed wrap, foil or plastic wrap 

Pastry brush

Roasting tin or dish (for beet)  

Heavy based frying pan (for beef) 

Balloon whisk

Stick blender or food processor

Ingredients

For the Rough Puff Pastry:

250g (2 cups) strong white bread flour (plus extra for rolling) 

100-150ml (½ to ⅓ cup) cold water

225g (1 cup) cold unsalted butter, cut into small cubes 

a pinch of salt

1tsp lemon juice  

1 egg, beaten (for glazing)

Pink peppercorns for decoration (optional)

For the Mushroom Duxelles:

200g (approx. 1 ⅔ cups) fresh mushrooms, finely chopped  

25g (1 ¾ tbsp) butter

3 tbsp sherry, madeira or white wine (optional)  

1 or 2 cloves of garlic, crushed

10g (approx. 1 tbsp) dried porcini mushrooms, soaked (optional)

2 small round shallots or 1 echalion (banana shallot), peeled and finely chopped

For the Herb Pancakes:

150ml (⅔ cup) milk  

80g (⅔ cup) plain flour

1 tsp dried thyme or other herb of choice 

1 egg

A little oil for frying

For the Beef Filling:

A whole piece of beef fillet/tenderloin, about 500g in weight (about 1 pound)

Mustard powder or paste 

Salt

A little oil for frying

For the Beet Filling:

1 or 2 fresh, uncooked beetroot, approximately 8cm (3in) in diameter*

2 tsp oil 

Salt and pepper

Dried rosemary or other herb of choice

* The beet Wellington works best with only one beet in the middle, so you can just make one Wellington and use only half the pastry or make two with all the pastry

For the Sauce Béarnaise:

3 egg yolks  

1 tsp dried tarragon

A squeeze of lemon juice to taste (optional) 

Black pepper

½ tsp tarragon vinegar (or you can use white wine vinegar or lemon juice)

Generous pinch of salt (preferably flakes)

200g (14 tbsp) soft, unsalted butter, cubed

1 tsp fresh chopped tarragon (optional)

*Please note if you don't have piping bags, Howard can demonstrate how to make one from greaseproof paper. If you have any questions regarding this class please email us at info@bakewithalegend.com.

If you have any questions regarding this class or anything concerning our online classes, please email us at bookings@bakewithalegend.com.

To see all our other classes which are currently on sale, please click here.

Please note we do also offer private events where you can choose which baker you’d like to teach you and what you bake - please click here for more information.

It is your responsibility to check the ingredients do not impact any allergies or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard. If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.