Christmas Beef Wellington

7 mins
Serves 6
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Directions

  1. 1Season the filet of beef with salt and pepper.
  2. 2Season the filet of beef with salt and pepper.
  3. 3Season the filet of beef with salt and pepper.
  4. 4Sear the beef in a very hot pan with olive oil for a couple of minutes per side.
  5. 5Sear the beef in a very hot pan with olive oil for a couple of minutes per side.
  6. 6Sear the beef in a very hot pan with olive oil for a couple of minutes per side.
  7. 7Brush the seared beef with English mustard.
  8. 8Brush the seared beef with English mustard.
  9. 9Brush the seared beef with English mustard.
  10. 10Prepare the filling by blending 700 grams of chestnut mushrooms, a chopped clove of garlic, salt and pepper in a food processor.
  11. 11Prepare the filling by blending 700 grams of chestnut mushrooms, a chopped clove of garlic, salt and pepper in a food processor.
  12. 12Prepare the filling by blending 700 grams of chestnut mushrooms, a chopped clove of garlic, salt and pepper in a food processor.
  13. 13Add a handful of fresh thyme to the mushroom mix.
  14. 14Add a handful of fresh thyme to the mushroom mix.
  15. 15Add a handful of fresh thyme to the mushroom mix.
  16. 16Cook the mushroom mixture in a hot dry pan until all the water is removed.
  17. 17Cook the mushroom mixture in a hot dry pan until all the water is removed.
  18. 18Cook the mushroom mixture in a hot dry pan until all the water is removed.
  19. 19Let the filling cool.
  20. 20Let the filling cool.
  21. 21Let the filling cool.
  22. 22Place slices of Parma ham on a cling film-covered surface, slightly overlapping.
  23. 23Place slices of Parma ham on a cling film-covered surface, slightly overlapping.
  24. 24Place slices of Parma ham on a cling film-covered surface, slightly overlapping.
  25. 25Season the Parma ham with pepper only.
  26. 26Season the Parma ham with pepper only.
  27. 27Season the Parma ham with pepper only.
  28. 28Spread the mushroom mixture evenly over the Parma ham.
  29. 29Spread the mushroom mixture evenly over the Parma ham.
  30. 30Spread the mushroom mixture evenly over the Parma ham.
  31. 31Place the beef on top of the mushroom mixture and wrap it with Parma ham.
  32. 32Place the beef on top of the mushroom mixture and wrap it with Parma ham.
  33. 33Place the beef on top of the mushroom mixture and wrap it with Parma ham.
  34. 34Tightly wrap the beef with cling film, creating a cylinder shape.
  35. 35Tightly wrap the beef with cling film, creating a cylinder shape.
  36. 36Tightly wrap the beef with cling film, creating a cylinder shape.
  37. 37Refrigerate for 15 minutes to firm up.
  38. 38Refrigerate for 15 minutes to firm up.
  39. 39Refrigerate for 15 minutes to firm up.
  40. 40Roll the puff pastry and place the beef in the center.
  41. 41Roll the puff pastry and place the beef in the center.
  42. 42Roll the puff pastry and place the beef in the center.
  43. 43Trim the excess pastry and twist the ends together to seal.
  44. 44Trim the excess pastry and twist the ends together to seal.
  45. 45Trim the excess pastry and twist the ends together to seal.
  46. 46Refrigerate for 5 minutes to firm up again.
  47. 47Refrigerate for 5 minutes to firm up again.
  48. 48Refrigerate for 5 minutes to firm up again.
  49. 49Remove cling film and brush the pastry with egg yolk.
  50. 50Remove cling film and brush the pastry with egg yolk.
  51. 51Remove cling film and brush the pastry with egg yolk.
  52. 52Score the pastry with the back of a knife.
  53. 53Score the pastry with the back of a knife.
  54. 54Score the pastry with the back of a knife.
  55. 55Sprinkle generously with salt.
  56. 56Sprinkle generously with salt.
  57. 57Sprinkle generously with salt.
  58. 58Bake in a 200-degree oven for around 35 minutes, depending on how rare you like your beef.
  59. 59Bake in a 200-degree oven for around 35 minutes, depending on how rare you like your beef.
  60. 60Bake in a 200-degree oven for around 35 minutes, depending on how rare you like your beef.
  61. 61Let the Wellington rest for at least 10 minutes before serving.
  62. 62Let the Wellington rest for at least 10 minutes before serving.
  63. 63Let the Wellington rest for at least 10 minutes before serving.

Ingredients

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

Equipment

food processorvery hot panwooden spoonknifecling film