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
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