Beef Wellington has to be the ultimate indulgence during your Christmas dinner. Start with the beef fillet. The important thing is to sear it first. Season your fillet with salt and pepper. The fillet is the leanest and the most expensive cut of beef. It comes from the underneath of the lower back bone, a part of an animal which has very little muscle and this makes it such a tender cut. Take a hot pan, pour some olive oil and place the beef into the pan. We are going to sear the beef. Fry the beef until it is nicely colored.
Take the beef out of the pan and place on the plate. Then, slightly brush your beef with English mustard. This gives a bit of a heat. While the beef fillet is resting, prepare the filling. Take 700 g of chestnut mushrooms and place them into the blender. Add chopped clove of garlic. Season with salt and pepper and blitz. Christmas wouldn’t be Christmas without chestnuts. Just add 100 g of chestnuts to the mushrooms. Blitz again.
Once the mixture is finally chopped, cook it in a hot dry pan. This removes the water from the mushrooms and intensifies the flavor. Add 10 g of fresh thyme. When all water is dried off, remove the filling from the pan and leave to cool.
Then, start assembling the Wellington. Stage one is wrapping the beef fillet. Place the kitchen film over the board. Put 8 slices of Parma ham on the kitchen film. Add a little touch of pepper. Then, spread your mushroom filling over the Parma ham. Use the back of the spoon to spread it nice and thinly.
Next, lay the beef on top and very carefully fold that over. Wrap the beef nice and carefully. Push and roll it nice and tight. The tighter it is the more perfect the shape. Then, place the beef into the fridge for 15 minutes to firm up.
Once it is set, it is ready for the final wrap. Place your kitchen film on the board and put puff pastry. Put your beef in the center and very carefully roll the puff pastry over the beef until two edges meet. Trim off the excess pastry and twist the ends together to ensure that the beef is completely sealed in its pastry case.
To give the pastry a golden-brown color when it bakes, brush it with an egg yolk. Sprinkle some salt over the pastry, to ensure it becomes lovely and crispy.
Bake in the oven at 200 degrees for around 35 minutes. When, ready let your Wellington beef rest for 10 minutes.