Christmas Beef Wellington

Name: Christmas Beef Wellington
Total time: 7 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 filet of beef; 1 pinch salt; 1 pinch pepper; 1 tbsp 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 sheet puff pastry; 1 egg yolk; 1 generous sprinkle salt

Serves 4

youtube.com

Christmas Beef Wellington

youtube.com

Serves 4

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.
4In a food processor, blend 700 grams of chestnut mushrooms, a chopped clove of garlic, salt and pepper.
5Add crumbled chestnuts to the mushroom mix and blend.
6Cook the mixture in a hot dry pan to remove water and intensify the flavor.
7Assemble the Wellington: lay the Parma ham slices on a cling film-covered surface, overlapping the slices.
8Season the Parma ham with pepper and spread the mushroom mixture over the ham.
9Lay the beef on top of the mushroom mixture, carefully wrap it with the Parma ham and seal with cling film, forming a cylinder shape.
10Refrigerate for 15 minutes to firm up.
11Wrap again with cling film and refrigerate for 5 minutes to firm up.
12Place the beef cylinder on top of the puff pastry sheet, cover the beef with the pastry and trim the edges.
13Twist the ends of the pastry together to seal the beef.
14Brush the pastry with egg yolk and score the surface with the back of a knife.
15Sprinkle with salt.
16Bake at 200 degrees for around 35 minutes, depending on how rare you like your beef.
17Let rest for at least 10 minutes after baking.

Ingredients

1 filet of beef
1 pinch salt
1 pinch pepper
1 tbsp 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 sheet puff pastry
1 egg yolk
1 generous sprinkle salt

Equipment

food processorvery hot panwooden spoonknifecling film

Christmas Beef Wellington

Serves 4

youtube.com

Christmas Beef Wellington

youtube.com

Serves 4

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.
4In a food processor, blend 700 grams of chestnut mushrooms, a chopped clove of garlic, salt and pepper.
5Add crumbled chestnuts to the mushroom mix and blend.
6Cook the mixture in a hot dry pan to remove water and intensify the flavor.
7Assemble the Wellington: lay the Parma ham slices on a cling film-covered surface, overlapping the slices.
8Season the Parma ham with pepper and spread the mushroom mixture over the ham.
9Lay the beef on top of the mushroom mixture, carefully wrap it with the Parma ham and seal with cling film, forming a cylinder shape.
10Refrigerate for 15 minutes to firm up.
11Wrap again with cling film and refrigerate for 5 minutes to firm up.
12Place the beef cylinder on top of the puff pastry sheet, cover the beef with the pastry and trim the edges.
13Twist the ends of the pastry together to seal the beef.
14Brush the pastry with egg yolk and score the surface with the back of a knife.
15Sprinkle with salt.
16Bake at 200 degrees for around 35 minutes, depending on how rare you like your beef.
17Let rest for at least 10 minutes after baking.