Christmas Beef Wellington

7 mins
Serves 4
youtube.com

Directions

  1. 1Season the fillet of beef with salt and pepper.
  2. 2Season the fillet of beef with salt and pepper.
  3. 3Season the fillet of beef with salt and pepper.
  4. 4Sear the fillet of beef in a very hot pan with olive oil.
  5. 5Sear the fillet of beef in a very hot pan with olive oil.
  6. 6Sear the fillet of beef in a very hot pan with olive oil.
  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. 10Put 700 grams of chestnut mushrooms into a blender.
  11. 11Put 700 grams of chestnut mushrooms into a blender.
  12. 12Put 700 grams of chestnut mushrooms into a blender.
  13. 13Add a chopped clove of garlic to the blender.
  14. 14Add a chopped clove of garlic to the blender.
  15. 15Add a chopped clove of garlic to the blender.
  16. 16Season the mushrooms with salt and pepper.
  17. 17Season the mushrooms with salt and pepper.
  18. 18Season the mushrooms with salt and pepper.
  19. 19Blitz the mixture.
  20. 20Blitz the mixture.
  21. 21Blitz the mixture.
  22. 22Add chestnuts to the mushroom mixture.
  23. 23Add chestnuts to the mushroom mixture.
  24. 24Add chestnuts to the mushroom mixture.
  25. 25Cook the mixture in a hot dry pan to remove the excess water.
  26. 26Cook the mixture in a hot dry pan to remove the excess water.
  27. 27Cook the mixture in a hot dry pan to remove the excess water.
  28. 28Add fresh thyme.
  29. 29Add fresh thyme.
  30. 30Add fresh thyme.
  31. 31Lay the Parma ham slices on cling film, overlapping them.
  32. 32Lay the Parma ham slices on cling film, overlapping them.
  33. 33Lay the Parma ham slices on cling film, overlapping them.
  34. 34Season the Parma ham with pepper.
  35. 35Season the Parma ham with pepper.
  36. 36Season the Parma ham with pepper.
  37. 37Spread the mushroom mixture thinly on the Parma ham.
  38. 38Spread the mushroom mixture thinly on the Parma ham.
  39. 39Spread the mushroom mixture thinly on the Parma ham.
  40. 40Place the beef fillet on top of the mushroom and ham mixture.
  41. 41Place the beef fillet on top of the mushroom and ham mixture.
  42. 42Place the beef fillet on top of the mushroom and ham mixture.
  43. 43Wrap the beef tightly in the Parma ham and cling film.
  44. 44Wrap the beef tightly in the Parma ham and cling film.
  45. 45Wrap the beef tightly in the Parma ham and cling film.
  46. 46Chill the wrapped beef in the fridge for 15 minutes.
  47. 47Chill the wrapped beef in the fridge for 15 minutes.
  48. 48Chill the wrapped beef in the fridge for 15 minutes.
  49. 49Wrap the chilled beef in puff pastry.
  50. 50Wrap the chilled beef in puff pastry.
  51. 51Wrap the chilled beef in puff pastry.
  52. 52Trim off any excess pastry and twist the ends together.
  53. 53Trim off any excess pastry and twist the ends together.
  54. 54Trim off any excess pastry and twist the ends together.
  55. 55Brush the pastry with egg yolk.
  56. 56Brush the pastry with egg yolk.
  57. 57Brush the pastry with egg yolk.
  58. 58Mark the pastry with the back of a knife.
  59. 59Mark the pastry with the back of a knife.
  60. 60Mark the pastry with the back of a knife.
  61. 61Sprinkle salt over the pastry.
  62. 62Sprinkle salt over the pastry.
  63. 63Sprinkle salt over the pastry.
  64. 64Bake at 200 degrees for around 35 minutes.
  65. 65Bake at 200 degrees for around 35 minutes.
  66. 66Bake at 200 degrees for around 35 minutes.
  67. 67Let the Wellington rest for at least 10 minutes after baking.
  68. 68Let the Wellington rest for at least 10 minutes after baking.
  69. 69Let the Wellington rest for at least 10 minutes after baking.

Ingredients

  • 1 fillet of beef
  • 1 fillet of beef
  • 1 fillet of beef
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 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 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 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 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 puff pastry
  • 1 puff pastry
  • 1 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 filmbaking tray