From: https://www.youtube.com/watch?v=Cyskqnp1j64
Ingredients:
- 1 beef fillet (approx. 500-700g)
- Olive oil
- Salt and pepper
- 2 tbsp English mustard (or horseradish as an alternative)
- 700g chestnut mushrooms
- 1 garlic clove, chopped
- 100g cooked chestnuts, crumbled
- Fresh thyme
- 8 slices Parma ham
- 1 sheet puff pastry
- 2 egg yolks
- Flour (for dusting)
- Sea salt
Instructions:
1. Prepare the Beef:
- Season the beef fillet generously with salt and pepper.
- Heat a pan until very hot, then sear the beef in olive oil, rolling it to get a good color on all sides. Use the pan’s edges to sear the beef evenly.
- Once seared, remove from the pan and brush immediately with English mustard while still warm. Let rest.
2. Prepare the Mushroom Filling (Duxelles):
- Blitz the mushrooms, garlic, salt, and pepper in a blender until finely chopped.
- Add the crumbled chestnuts for sweetness and texture, then blitz again.
- Cook the mixture in a hot, dry pan to remove excess water. Add fresh thyme for fragrance.
- Once dry and fragrant, remove from the heat and let cool.
3. Assemble the Wellington:
- Lay overlapping slices of Parma ham on cling film, creating a layer large enough to wrap the beef.
- Spread the cooled mushroom mixture evenly over the ham, leaving a small border around the edges.
- Place the mustard-coated beef on top. Use the cling film to wrap the ham and mushroom mixture tightly around the beef, forming a cylinder. Twist the ends of the cling film to secure, then refrigerate for 15 minutes.
4. Wrap in Pastry:
- Roll out the puff pastry on a floured surface. Remove the cling film from the beef and place it on the pastry.
- Roll the pastry over the beef, sealing the edges by trimming excess and twisting the ends.
- Wrap tightly in cling film again and refrigerate for another 5 minutes to firm up.
5. Final Touches:
- Remove the cling film and brush the pastry with egg yolk for a golden finish.
- For decoration, lightly score the pastry with the back of a knife in a crisscross pattern. Sprinkle with sea salt.
6. Bake:
- Preheat the oven to 200°C (400°F). Bake the Wellington for 35 minutes or until the pastry is golden and the beef is cooked to your preference.
7. Rest and Serve:
- Let the Wellington rest for 10 minutes after baking to allow the juices to reabsorb into the meat.
- Slice gently to reveal the layers and serve as the ultimate holiday centerpiece!
Tips:
- Prepare the Wellington up to the pastry-wrapping stage a day in advance for convenience.
- Pair with a rich red wine and seasonal vegetables for an indulgent Christmas feast.
Enjoy the perfect holiday dish that’s elegant, flavorful, and sure to impress! 🎄✨
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