Christmas Beef Wellington
Directions
- 1Season the fillet of beef with salt and pepper.
- 2Sear the fillet of beef in a very hot pan with olive oil.
- 3Brush the seared beef with English mustard.
- 4Put 700 grams of chestnut mushrooms into a blender.
- 5Add a chopped clove of garlic to the blender.
- 6Season the mushrooms with salt and pepper.
- 7Blitz the mixture.
- 8Add chestnuts to the mushroom mixture.
- 9Cook the mixture in a hot dry pan to remove the excess water.
- 10Add fresh thyme.
- 11Lay the Parma ham slices on cling film, overlapping them.
- 12Season the Parma ham with pepper.
- 13Spread the mushroom mixture thinly on the Parma ham.
- 14Place the beef fillet on top of the mushroom and ham mixture.
- 15Wrap the beef tightly in the Parma ham and cling film.
- 16Chill the wrapped beef in the fridge for 15 minutes.
- 17Wrap the chilled beef in puff pastry.
- 18Trim off any excess pastry and twist the ends together.
- 19Brush the pastry with egg yolk.
- 20Mark the pastry with the back of a knife.
- 21Sprinkle salt over the pastry.
- 22Bake at 200 degrees for around 35 minutes.
- 23Let the Wellington rest for at least 10 minutes after baking.
Ingredients
- 1 fillet of beef
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon English mustard
- 700 grams chestnut mushrooms
- 1 clove garlic
- 1 pinch salt
- 1 pinch pepper
- 1 handful fresh thyme
- 1 package Parma ham
- 1 pinch pepper
- 1 puff pastry
- 1 egg yolk
- 1 generous sprinkle salt
Equipment
food processorvery hot panwooden spoonknifecling filmbaking tray
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