Christmas Beef Wellington

7m
Serves 4
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Directions

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