Friday, December 27, 2024

Beef Wellington with a Christmas Twist

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! 🎄✨