Beef Wellington

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Martin Kaspar

Beef Wellington. The name itself - classy, expensive, difficult and very intimidating! Think so? Well think again! Let Swiss Chef Martin Kasper show you the simple techniques behind perfecting this impressive masterpiece, paired with one of his signature dishes - the unique appetizer Salmon Carpaccio, a light yet flavorful dish that will surely delight your palate, a simple but tasty rice pilaf to go with the Beef Wellington, and an extremely rich and delicious Swiss Chocolate Mouse. All together this class will form a memorable set that will leave your family and guests wanting more. Tips will also be shared on how you can showcase these dishes as new online offerings. 

  1. Preparing your Salmon Carpaccio
  2. Searing your Beef Tenderloin
  3. Preparing your Mushroom Duxelles
  4. Assembling your Beef Wellington
  5. Baking your Beef Wellington
  6. Preparing your Rice Pilaf
  7. Preparing your Swiss Chocolate Mousse
  1. Mise en place bowls/containers
  2. Chef’s knife
  3. Chopping boards
  4. Stove (LPG, Electric, Induction)
  5. Oven (Conventional, Convection, Combination)
  6. Saute/Fry pan
  7. Tablespoon
  8. Goblet/High ball glass
  9. Mixing bowl
  10. Wire whisk
  11. Food tong
  12. Food processor (Option to mince/chop manually using a Chef’s knife)
  13. Non-stick saute/fry pan
  14. Rubber/Silicone spatula, high heat
  15. Baking tray
  16. Baking dish (Oven Proof – Ceramic, Glass)
  17. Sauce pan
  18. Stand mixer (Option to whip manually using a wire whisk)

 

  • 1. Salmon Carpaccio
  • 2. Beef Wellington
  • 3. Rice Pilaf
  • 4. Chocolate Mousse