Beef Wellington is often considered the pinnacle of indulgent dining, a dish that combines premium ingredients into a show-stopping centerpiece for any special occasion. In this video, we’ll be making a lighter, yet incredibly flavorful version of this iconic dish, perfect for a memorable holiday feast. The process begins with searing a tender beef fillet, then adding a zesty layer of mustard to enhance the flavor. Next, a delicious mushroom and chestnut mixture is prepared, which adds a savory and earthy filling. The beef is wrapped in parma ham, then encased in the mushroom filling, followed by a snug puff pastry casing. After a brief chill in the fridge, the Wellington is baked to golden perfection. The result is a beautifully crisp pastry with a tender, flavorful beef center, making it an unforgettable addition to any festive table.
This video will guide you step by step through the process of making a delicious Beef Wellington with a unique twist of chestnut mushrooms and parma ham. By following these simple instructions, you’ll be able to create a gourmet dish that is not only stunning but also packed with flavors that will impress your guests. The lighter yet indulgent approach makes it an ideal alternative for festive meals or any special occasion.
Ingredients (United States measurements):
- 1 lb beef fillet
- 2 tbsp olive oil
- 2 tbsp English mustard
- 700g chestnut mushrooms (or button mushrooms)
- 1 garlic clove, chopped
- 10 chestnuts, crumbled
- Fresh thyme (a few sprigs)
- 6-8 slices of parma ham
- Freshly ground black pepper
- 1 sheet puff pastry
- 1 egg yolk (for brushing)
- Salt to taste
Instructions:
- Sear the Beef:
- Heat olive oil in a pan over high heat. Sear the beef fillet on all sides until golden brown. Remove and brush with English mustard. Set aside to rest.
- Prepare the Mushroom Filling:
- In a blender, pulse together chestnut mushrooms, garlic, and salt. Sauté the mushroom mixture in a dry pan until the water evaporates and the mushrooms shrink. Add thyme and set the mixture aside to cool.
- Assemble the Wellington:
- Lay slices of parma ham on a piece of plastic wrap, overlapping them. Spread the mushroom filling on top. Carefully place the beef fillet in the center and wrap it tightly with the parma ham, using the plastic wrap to shape it.
- Wrap in Puff Pastry:
- Roll out puff pastry and place the wrapped beef in the center. Fold the pastry over the beef and seal the edges. Chill the Wellington in the fridge for 15 minutes.
- Bake:
- Preheat oven to 200°C (392°F). Brush the Wellington with egg yolk and create a decorative pattern using the back of a knife. Bake for about 35 minutes, or until the pastry is golden and the beef reaches your desired doneness.
- Rest and Serve:
- Allow the Beef Wellington to rest for 10 minutes before slicing. Serve and enjoy the juicy, flavorful beef wrapped in a crisp, golden pastry.