Christmas Beef Wellington

7m
Serves 6
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Directions

  1. 1Season the filet of beef with salt and pepper.
  2. 2Sear the beef in a very hot pan with olive oil for a couple of minutes per side.
  3. 3Brush the seared beef with English mustard.
  4. 4Prepare the filling by blending 700 grams of chestnut mushrooms, a chopped clove of garlic, salt and pepper in a food processor.
  5. 5Add a handful of fresh thyme to the mushroom mix.
  6. 6Cook the mushroom mixture in a hot dry pan until all the water is removed.
  7. 7Let the filling cool.
  8. 8Place slices of Parma ham on a cling film-covered surface, slightly overlapping.
  9. 9Season the Parma ham with pepper only.
  10. 10Spread the mushroom mixture evenly over the Parma ham.
  11. 11Place the beef on top of the mushroom mixture and wrap it with Parma ham.
  12. 12Tightly wrap the beef with cling film, creating a cylinder shape.
  13. 13Refrigerate for 15 minutes to firm up.
  14. 14Roll the puff pastry and place the beef in the center.
  15. 15Trim the excess pastry and twist the ends together to seal.
  16. 16Refrigerate for 5 minutes to firm up again.
  17. 17Remove cling film and brush the pastry with egg yolk.
  18. 18Score the pastry with the back of a knife.
  19. 19Sprinkle generously with salt.
  20. 20Bake in a 200-degree oven for around 35 minutes, depending on how rare you like your beef.
  21. 21Let the Wellington rest for at least 10 minutes before serving.

Ingredients

  • 1 filet of beef
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tablespoons olive oil
  • 1 tablespoon English mustard
  • 700 grams chestnut mushrooms
  • 1 clove garlic
  • 1 handful fresh thyme
  • 1 package Parma ham
  • 1 sheet puff pastry
  • 1 egg yolk
  • 1 generous sprinkle salt

Equipment

food processorvery hot panwooden spoonknifecling film