Printable Recipe
Christmas Beef Wellington
A festive beef Wellington with mustard-coated beef fillet, chestnut mushroom duxelles, Parma ham and golden puff pastry.
Prep time
35 min
Cook time
50 min
Total time
1 hr 30 min
Yield
6
Ingredients
12
Steps
15
Filed under: dinner, british, baking, over 1 hour, beef, beef wellington.
Source channel: Gordon Ramsay
Key ingredients
centre-cut beef fillet, Olive oil, for searing, Sea salt,, Freshly ground black pepper,, English mustard.
Ingredients
- 700 g centre-cut beef fillet
- Olive oil, for searing
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon English mustard
- 700 g chestnut mushrooms, roughly chopped
- 1 garlic clove, chopped
- 100 g cooked chestnuts
- 10 g fresh thyme leaves
- 8 slices Parma ham
- 500 g puff pastry
- 1 egg yolk, beaten
Method
- Season the beef fillet generously with salt and black pepper.
- Heat a splash of olive oil in a large frying pan over high heat. Sear the beef quickly on every side until browned.
- Remove the beef from the pan and brush it all over with English mustard. Set aside to cool.
- Place the mushrooms, garlic, cooked chestnuts and thyme in a food processor. Season and pulse into a coarse paste.
- Transfer the mushroom mixture to a hot, dry frying pan. Cook, stirring regularly, until all the released moisture has evaporated. Transfer to a plate and cool completely.
- Lay a large sheet of cling film on the worktop. Arrange the Parma ham slices in an overlapping rectangle and season lightly with black pepper.
- Spread the cooled mushroom mixture evenly over the Parma ham, leaving a small border around the edges.
- Place the beef in the centre. Using the cling film, wrap the Parma ham and mushroom mixture tightly around the beef to form a firm cylinder.
- Twist the ends of the cling film and refrigerate for 15 minutes.
- Roll the puff pastry into a rectangle large enough to enclose the beef. Unwrap the chilled beef and place it in the centre.
- Wrap the pastry tightly around the beef, trim away excess pastry and seal the edges. Wrap again in cling film and chill for at least 5 minutes.
- Preheat the oven to 200°C (400°F). Unwrap the Wellington, place it seam-side down on a lined baking tray and brush with beaten egg yolk.
- Lightly score the pastry without cutting through it, then sprinkle with a little salt.
- Bake for approximately 35 minutes, until the pastry is deeply golden.
- Rest the Wellington for at least 10 minutes before slicing.