Serves 1
Directions
- 1Salt and pepper the fillet.
- 2Put olive oil in a very hot pan.
- 3Sear the meat on all sides and then plate it.
- 4Brush the meat with English mustard.
- 5Place 700 grams of chestnut mushrooms in a blender.
- 6Add a chopped clove of garlic, salt, and pepper.
- 7Blend the ingredients.
- 8Crumble chestnuts into the mushrooms.
- 9Cook the mixture in a hot dry pan to remove water.
- 10Add some fresh thyme.
- 11Remove from pan and let it cool.
- 12Lay down cling film and the Parma ham.
- 13Season the Parma ham with pepper.
- 14Add the mushroom mixture on top.
- 15Lay the beef on top and fold.
- 16Put it in the fridge for 15 minutes to firm up.
- 17Wrap the beef in puff pastry.
- 18Brush it with egg yolk.
- 19Decorate the beef Wellington with a knife.
- 20Sprinkle with some salt.
- 21Bake in an oven at 200 degrees for around 35 minutes.
- 22Let the Wellington rest for at least 10 minutes.
Ingredients
- fillet of beef
- salt
- pepper
- olive oil
- English mustard
- horseradish
- 700 grams chestnut mushrooms
- 1 garlic clove
- chestnuts
- fresh thyme
- Parma ham
- puff pastry
- egg yolk
Equipment
cutting boardknifepanplatefood processorwooden spoonoven
Tips
- Searing the fillet will help to give another layer of flavor and beef in.
- Spreading English mustard gives a bit of heat.
- Drying out mushrooms intensifies the flavor.
- The tighter the cling film, the better the shape, and the more even it cooks.
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