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