Christmas Beef Wellington

Serves 1
youtube.com

Directions

  1. 1Salt and pepper the fillet.
  2. 2Salt and pepper the fillet.
  3. 3Salt and pepper the fillet.
  4. 4Put olive oil in a very hot pan.
  5. 5Put olive oil in a very hot pan.
  6. 6Put olive oil in a very hot pan.
  7. 7Sear the meat on all sides and then plate it.
  8. 8Sear the meat on all sides and then plate it.
  9. 9Sear the meat on all sides and then plate it.
  10. 10Brush the meat with English mustard.
  11. 11Brush the meat with English mustard.
  12. 12Brush the meat with English mustard.
  13. 13Place 700 grams of chestnut mushrooms in a blender.
  14. 14Place 700 grams of chestnut mushrooms in a blender.
  15. 15Place 700 grams of chestnut mushrooms in a blender.
  16. 16Add a chopped clove of garlic, salt, and pepper.
  17. 17Add a chopped clove of garlic, salt, and pepper.
  18. 18Add a chopped clove of garlic, salt, and pepper.
  19. 19Blend the ingredients.
  20. 20Blend the ingredients.
  21. 21Blend the ingredients.
  22. 22Crumble chestnuts into the mushrooms.
  23. 23Crumble chestnuts into the mushrooms.
  24. 24Crumble chestnuts into the mushrooms.
  25. 25Cook the mixture in a hot dry pan to remove water.
  26. 26Cook the mixture in a hot dry pan to remove water.
  27. 27Cook the mixture in a hot dry pan to remove water.
  28. 28Add some fresh thyme.
  29. 29Add some fresh thyme.
  30. 30Add some fresh thyme.
  31. 31Remove from pan and let it cool.
  32. 32Remove from pan and let it cool.
  33. 33Remove from pan and let it cool.
  34. 34Lay down cling film and the Parma ham.
  35. 35Lay down cling film and the Parma ham.
  36. 36Lay down cling film and the Parma ham.
  37. 37Season the Parma ham with pepper.
  38. 38Season the Parma ham with pepper.
  39. 39Season the Parma ham with pepper.
  40. 40Add the mushroom mixture on top.
  41. 41Add the mushroom mixture on top.
  42. 42Add the mushroom mixture on top.
  43. 43Lay the beef on top and fold.
  44. 44Lay the beef on top and fold.
  45. 45Lay the beef on top and fold.
  46. 46Put it in the fridge for 15 minutes to firm up.
  47. 47Put it in the fridge for 15 minutes to firm up.
  48. 48Put it in the fridge for 15 minutes to firm up.
  49. 49Wrap the beef in puff pastry.
  50. 50Wrap the beef in puff pastry.
  51. 51Wrap the beef in puff pastry.
  52. 52Brush it with egg yolk.
  53. 53Brush it with egg yolk.
  54. 54Brush it with egg yolk.
  55. 55Decorate the beef Wellington with a knife.
  56. 56Decorate the beef Wellington with a knife.
  57. 57Decorate the beef Wellington with a knife.
  58. 58Sprinkle with some salt.
  59. 59Sprinkle with some salt.
  60. 60Sprinkle with some salt.
  61. 61Bake in an oven at 200 degrees for around 35 minutes.
  62. 62Bake in an oven at 200 degrees for around 35 minutes.
  63. 63Bake in an oven at 200 degrees for around 35 minutes.
  64. 64Let the Wellington rest for at least 10 minutes.
  65. 65Let the Wellington rest for at least 10 minutes.
  66. 66Let the Wellington rest for at least 10 minutes.

Ingredients

  • fillet of beef
  • fillet of beef
  • fillet of beef
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • olive oil
  • olive oil
  • olive oil
  • English mustard
  • English mustard
  • English mustard
  • horseradish
  • horseradish
  • horseradish
  • 700 grams chestnut mushrooms
  • 700 grams chestnut mushrooms
  • 700 grams chestnut mushrooms
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • chestnuts
  • chestnuts
  • chestnuts
  • fresh thyme
  • fresh thyme
  • fresh thyme
  • Parma ham
  • Parma ham
  • Parma ham
  • puff pastry
  • puff pastry
  • puff pastry
  • egg yolk
  • egg yolk
  • 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.