Christmas Beef Wellington

7 mins
Serves 4
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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. 10In a food processor, blend 700 grams of chestnut mushrooms, a chopped clove of garlic, salt and pepper.
  11. 11In a food processor, blend 700 grams of chestnut mushrooms, a chopped clove of garlic, salt and pepper.
  12. 12In a food processor, blend 700 grams of chestnut mushrooms, a chopped clove of garlic, salt and pepper.
  13. 13Add crumbled chestnuts to the mushroom mix and blend.
  14. 14Add crumbled chestnuts to the mushroom mix and blend.
  15. 15Add crumbled chestnuts to the mushroom mix and blend.
  16. 16Cook the mixture in a hot dry pan to remove water and intensify the flavor.
  17. 17Cook the mixture in a hot dry pan to remove water and intensify the flavor.
  18. 18Cook the mixture in a hot dry pan to remove water and intensify the flavor.
  19. 19Assemble the Wellington: lay the Parma ham slices on a cling film-covered surface, overlapping the slices.
  20. 20Assemble the Wellington: lay the Parma ham slices on a cling film-covered surface, overlapping the slices.
  21. 21Assemble the Wellington: lay the Parma ham slices on a cling film-covered surface, overlapping the slices.
  22. 22Season the Parma ham with pepper and spread the mushroom mixture over the ham.
  23. 23Season the Parma ham with pepper and spread the mushroom mixture over the ham.
  24. 24Season the Parma ham with pepper and spread the mushroom mixture over the ham.
  25. 25Lay the beef on top of the mushroom mixture, carefully wrap it with the Parma ham and seal with cling film, forming a cylinder shape.
  26. 26Lay the beef on top of the mushroom mixture, carefully wrap it with the Parma ham and seal with cling film, forming a cylinder shape.
  27. 27Lay the beef on top of the mushroom mixture, carefully wrap it with the Parma ham and seal with cling film, forming a cylinder shape.
  28. 28Refrigerate for 15 minutes to firm up.
  29. 29Refrigerate for 15 minutes to firm up.
  30. 30Refrigerate for 15 minutes to firm up.
  31. 31Wrap again with cling film and refrigerate for 5 minutes to firm up.
  32. 32Wrap again with cling film and refrigerate for 5 minutes to firm up.
  33. 33Wrap again with cling film and refrigerate for 5 minutes to firm up.
  34. 34Place the beef cylinder on top of the puff pastry sheet, cover the beef with the pastry and trim the edges.
  35. 35Place the beef cylinder on top of the puff pastry sheet, cover the beef with the pastry and trim the edges.
  36. 36Place the beef cylinder on top of the puff pastry sheet, cover the beef with the pastry and trim the edges.
  37. 37Twist the ends of the pastry together to seal the beef.
  38. 38Twist the ends of the pastry together to seal the beef.
  39. 39Twist the ends of the pastry together to seal the beef.
  40. 40Brush the pastry with egg yolk and score the surface with the back of a knife.
  41. 41Brush the pastry with egg yolk and score the surface with the back of a knife.
  42. 42Brush the pastry with egg yolk and score the surface with the back of a knife.
  43. 43Sprinkle with salt.
  44. 44Sprinkle with salt.
  45. 45Sprinkle with salt.
  46. 46Bake at 200 degrees for around 35 minutes, depending on how rare you like your beef.
  47. 47Bake at 200 degrees for around 35 minutes, depending on how rare you like your beef.
  48. 48Bake at 200 degrees for around 35 minutes, depending on how rare you like your beef.
  49. 49Let rest for at least 10 minutes after baking.
  50. 50Let rest for at least 10 minutes after baking.
  51. 51Let rest for at least 10 minutes after baking.

Ingredients

  • 1 filet of beef
  • 1 filet of beef
  • 1 filet of beef
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 tbsp English mustard
  • 1 tbsp English mustard
  • 1 tbsp 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 sheet puff pastry
  • 1 sheet puff pastry
  • 1 sheet 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 film
Christmas Beef Wellington | Clip Recipe