Beef Wellington with a Christmas Twist

From: https://www.youtube.com/watch?v=Cyskqnp1j64 

For 7 people

Ingredients:

• 1 beef fillet (approx. 700g)
• Olive oil
• Salt and pepper
• 2 tbsp French mustard (or horseradish as an alternative)
• 700g chestnut mushrooms
• 1 garlic clove, chopped
• 100g cooked chestnuts, crumbled
• 50g bacon, chopped
• 3 twigs of fresh thyme
• 8 slices Parma ham
• 2 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 French 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.
• Fry the chopped bacon in a pan.
• Cook the mixture with the bacon in the same 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 45 minutes or until the pastry is golden and the beef is cooked to your preference.
• 1 beef for 65 minutes (well done) and the other 45 minutes (rare).

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! 🎄✨