CHRISTMAS RECIPE: Christmas Beef Wellington

Instructions

1. Sear the fillet of beef with salt and pepper in a very hot pan with olive oil.
2. Use the side of the pan to sear the beef down the back.
3. Brush English mustard over the beef while it is still hot.
4. Prepare the filling called duxelles by blending 700 grams of chestnut mushrooms, a chopped clove of garlic, salt, and pepper.
5. Add crumbled chestnuts to the mushroom mixture.
6. Cook the mushroom mixture in a hot dry pan to remove the water and intensify the flavor.
7. Add fresh thyme to the mushroom mixture.
8. Wrap the beef fillet with slices of Parma ham.
9. Spread the mushroom mixture thinly on top of the ham.
10. Lay the beef on top of the mushroom mixture and wrap it tightly with the ham and mushroom mixture.
11. Wrap the beef tightly with cling film and place it in the fridge for 15 minutes.
12. Roll puff pastry over the beef and trim off any excess pastry.
13. Twist the ends of the pastry together to seal the beef completely.
14. Brush the pastry with egg yolk and decorate it with a back of a knife.
15. Sprinkle salt on the pastry to make it crisp.
16. Bake the beef wellington in an oven at 200 degrees for around 35 minutes.
17. Let the beef wellington rest for at least 10 minutes before serving.