Christmas Beef Wellington with Chestnut Mushroom Duxelles

Ingredients

• 1.5 kg Center‑cut beef fillet (Trimmed, tied, room temperature)
• 2 tablespoons Olive oil (For searing)
• to taste Salt
• to taste Black pepper
• 1 tablespoon English mustard (Brush on hot beef)
• 700 g Chestnut mushrooms (Finely chopped in processor)
• 1 Garlic clove (Chopped)
• 100 g Cooked chestnuts, peeled (Add for sweet, nutty flavor)
• 1 teaspoon Fresh thyme (Leaves only)
• 8 slices Parma ham (prosciutto) (Overlap to fully cover beef)
• 1 Puff pastry sheet (Thawed if frozen; about 500 g)
• 1 Egg yolk (Beaten with a splash of water for glaze)
• 1 pinch Fine sea salt (Sprinkle on pastry before baking)

Instructions

1. Season and sear the beef

   Pat the beef fillet dry, season generously with salt and pepper, then sear in a very hot skillet with olive oil, turning to brown all sides (about 5 minutes).

   Time: PT5M

   Temperature: high

2. Brush with mustard

   Remove the beef, place on a plate and immediately brush the entire surface with English mustard (or horseradish).

   Time: PT1M

3. Rest the beef

   Let the mustard‑coated beef rest while you prepare the duxelles, about 10 minutes.

   Time: PT10M

4. Prepare the mushroom‑chestnut duxelles

   In a food processor combine chestnut mushrooms, peeled chestnuts, and the garlic clove. Pulse until finely chopped. Transfer to a bowl, season with salt, pepper and fresh thyme.

   Time: PT5M

5. Dry‑cook the duxelles

   Heat a dry skillet over medium‑high heat, add the chopped mixture and stir continuously until all moisture evaporates and the mixture turns a deep golden colour (about 8 minutes).

   Time: PT8M

   Temperature: medium-high

6. Cool the duxelles

   Transfer the duxelles to a plate and let cool completely (about 5 minutes).

   Time: PT5M

7. Wrap beef with Parma ham and duxelles

   Lay overlapping slices of Parma ham on a sheet of cling film, spread the cooled duxelles evenly over the ham, place the rested beef on top and roll tightly, using the film to shape a firm cylinder. Twist the ends of the film to seal.

   Time: PT10M

8. Chill the wrapped beef

   Place the film‑wrapped beef in the refrigerator for 15 minutes to set its shape.

   Time: PT15M

9. Encase in puff pastry

   Roll out the puff pastry on a lightly floured surface, lay the chilled beef log in the centre, fold the pastry over, trim excess and pinch the seams. Twist the trimmed ends together to seal completely.

   Time: PT5M

10. Final chill

    Return the pastry‑wrapped Wellington to the fridge for another 5 minutes to firm the pastry layers.

    Time: PT5M

11. Egg wash and decorate

    Brush the entire pastry with beaten egg yolk (mixed with a splash of water) and, if desired, make a simple decorative slash with a knife.

    Time: PT2M

12. Bake

    Bake in a pre‑heated oven at 200 °C for about 35 minutes, or until the pastry is golden and the internal meat temperature reaches 55 °C for medium‑rare.

    Time: PT35M

    Temperature: 200°C

13. Rest before serving

    Remove from the oven and let the Wellington rest on a cutting board for at least 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

30 g

Fat

35 g

Fiber

3 g