Tandoori-spiced beef Wellington with smoked creamed potatoes and tandoori gravy

  • medium
  • 8
  • 3 hours 40 minutes plus 24 hours for salting the beef

This magnificent spiced beef Wellington from Hrishikesh Desai is served with a spiced tandoori gravy, and creamy mashed potatoes topped with crunchy fried onions and sharp shallots. This makes more tandoori spice mix than you'll need for this recipe, but the remainder can be used for any other tandoori dishes. The crispy onions can also be substituted with shop-bought fried onions.

First published in 2024




Tarragon oil

Tandoori spice mix


  • 1.2kg centre cut beef fillets, trimmed as much as possible, with the trimmings reserved for the gravy
  • vegetable oil, for deep-frying
  • salt, to taste

Mushroom duxelles

Tandoori gravy

Smoked creamed potatoes

Carrot purée

  • 50g of butter
  • 1kg carrots, peeled and diced
  • 150g of water
  • salt and sugar to taste


  • 500g of whole milk
  • 2 medium eggs
  • 200g of plain flour
  • salt
  • vegetable oil, for cooking

Crispy onion



  • Lattice cutter
  • Thermomix



Begin by blanching the tarragon for the herb oil, and then transferring it to iced water. Once cool, squeeze out as much water as you can. Add the blanched herbs to a Thermomix along with all the remaining tarragon oil ingredients except the salt. Blend and heat to 80°C


Once at temperature, blend in the salt and pass the oil through a muslin cloth


Pour the oil into a sealed piping bag and let it hang overnight so that the cloudy substances settle at the bottom of the point. The next day, get rid of the solids and pour off the oil


Mix all the dry spices for the tandoori spice mix in a mixing bowl


Place the fillet of beef on a tray and generously sprinkle the spices over the beef until it is completely coated. Dust off the excess


Cover and refrigerate the beef for 24 hours


For the mushroom duxelles, pulse the mushrooms in a food processor until they are broken down to a paste. Remove from the blender and set aside


Blend the ginger and garlic into a smooth paste


Heat a wide-based flat pan on a medium-high heat and add the butter. Once the butter is frothy, add the shallots and thyme and sweat until golden brown


Add 50g ginger-garlic paste and cook for 1 minute, then add the mushroom paste. Cook until all the water from the mushrooms has evaporated and mushrooms start to form a thick paste


While the mushrooms are cooking, add the double cream to another pan

  • 250g of double cream, reduced to 100g

Bring the cream to the boil over a medium-high heat, whisking constantly. Keep whisking and cooking until the cream is reduced to about 100g. If you don’t whisk the cream then it will catch and burn


Once the mushrooms are ready, mix them with the reduced cream and adjust the seasoning with salt. Cook for a further 5 minutes to make sure all the water has evaporated


Spread the duxelles on a flat tray, cover and chill. Leave in the fridge until needed for assembly


To make the gravy, place a wide-based saucepan on a medium heat and add a generous knob of butter. Once the butter is frothy, add the reserved beef trimmings and caramelise until dark golden brown


Remove the trimmings and then add the onion. Cook until dark golden brown

  • 500g of onion, finely chopped

Add 70g ginger-garlic paste you made earlier and cook for a minute, then add all the spices


Keep cooking for a further 2 minutes, then add the caramelised beef trimmings and both stocks

  • 1kg beef stock cube, simmered until reduced by half
  • 1kg chicken stock, simmered until reduced by half

Bring to the boil and skim off any scum


Cover with tin foil and cook for 45 minutes 


After 45 minutes remove the tin foil. Skim as much scum as possible


Pass the gravy through a colander and then through a fine mesh strainer into a clean pan


Place back on the heat and bring to a boil. Keep skimming and cooking until it has reduced more than by half. Emulsify in the butter


Pass through muslin and then set aside until ready for service


Preheat the oven to 180°C for the potato purée


Cook the potatoes whole in the oven until tender all the way through, about 1 hour


Once the potatoes are cooked, cut them in half and scoop out the flesh. Pass the potato flesh through a ricer


While the riced potato is hot, add the butter and mix in with a wooden spoon


The butter will split, so add a splash of milk to help it emulsify, followed by the smoked oil and salt to taste

  • 1 dash of whole milk
  • 20g of smoked oil
  • salt, to taste

Mix well then keep warm in a piping bag until needed


Melt the butter for the carrot purée in a pan, add the carrots with salt and sugar and sweat down until they release their own liquid

  • 50g of butter
  • 1kg carrots, peeled and diced
  • salt and sugar to taste

Cook until the carrot liquid has evaporated


Add the water and cook until that has mostly evaporated

  • 150g of water

Cover half the pan with the lid, and keep cooking until the carrots are super soft and there is no liquid left


Blend the carrot purée and then keep warm in a piping bag until needed


For the pancakes, blend the milk and eggs together using a hand blender or a whisk (a hand blender is better)


Add the flour and salt, and then blend to form a smooth batter. Pass through a conical strainer

  • 200g of plain flour
  • salt

Add a dash of oil to a medium non-stick frying pan, then heat up over medium heat. Wipe any excess oil away with a kitchen towel


Reduce the heat and then add a ladle of batter into the pan. Spread evenly into a thin layer, and then pour the excess back into the bowl


Once the pancake is cooked, remove the pancake from the pan and repeat with the remaining batter


Allow the pancakes to cool and keep them covered until ready to assemble


Remove the beef from the fridge, and lightly coat it in oil


Heat a non-stick pan and add a little oil. Once the oil starts smoking, flash-fry the beef until caramelised on all sides


Drain the beef on a kitchen towel, and then set aside


Preheat a fan oven to 200°C


Lay out a large piece of cling film on a work surface


Lay out six pancakes, overlapping at the edges. Stick the overlapping edges down with some egg wash


Spread the duxelles evenly on the pancakes


Place the beef fillet in the centre of the duxelles


Roll the pancakes around the fillet, making use of the clingfilm for support, but ensuring the cling film does not get folded into the pancakes


Trim off any excess, then tightly fold the cling film around the beef and place in the fridge to rest


Once rested, spread another piece of cling film on a work surface. Place the puff pastry sheet onto the clean piece of cling film and brush it with egg wash


Remove the cling film from around the pancake-wrapped beef and place it on the pastry. Roll the puff pastry tightly around the fillet, using the cling film to help you, just as you did with the pancakes. Trim any excess pastry, and set aside to use to form the lattice. Wrap the wellington tightly in cling film


Rest the Wellington in the fridge. Meanwhile, use a lattice roller to cut the extra pastry into a lattice shape


While the beef chills, make the fried onion topping for the potato. Mix a pinch of turmeric into the cornflour to turn it light yellow


Lightly dust the onion in the cornflour mixture


Heat up the vegetable oil to 180°C

  • vegetable oil, for deep-frying

Fry the onion until it is crispy, and then remove using a wire strainer. Drain on paper towels


Once drained, mix the crispy onion with the chives


Remove the chilled Wellington from the fridge. Brush with egg wash, neatly organise the lattice over the pastry and then egg wash again


Preheat the oven to 220°C


Place the Wellington on a baking tray lined with non-stick paper. Place in the oven with a meat thermometer inserted in the wellington


Cook until the internal temperature reaches 42°C for a rare beef wellington 


Remove from the oven. Allow to rest, but keep the thermometer inserted


While the Wellington rests, pipe the carrot purée around the edge of each plate. Garnish each serving of potato with the crispy onion mix


Carve the Wellington and place a slice on the plate. Serve the gravy hot on the side

One of the very few chefs to win both the Roux scholarship and National Chef of the Year, Hrishikesh Desai’s distinct style of cookery, blending classical technique with spicing that harks back to his Indian heritage, has seen him win Michelin stars at multiple restaurants. In his current position as chef patron at Farlam Hall, he’s cemented himself as one of the biggest talents of the North West’s food scene.

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