CHRISTMAS RECIPE: Christmas Beef Wellington

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Ingredients:

Season the fillet of beef with salt and pepper. Sear it in a very hot pan with some olive oil until all sides are browned.

Brush the seared beef fillet with English mustard to give it a bit of heat.

For the duxelles, blend 7 grams of chestnut mushrooms with a chopped clove of garlic, season with salt and pepper, and add crumbled chestnuts.

Cook the mushroom mixture in a hot, dry pan until the water evaporates and the mixture is finely chopped. Remove from the pan and let it cool.

Wrap the mustard-brushed beef fillet in slices of Parma ham, slightly overlapping them.

Spread the cooled mushroom mixture over the Parma ham, leaving half an inch from the edges.

Lay the beef on top of the mushroom-covered Parma ham and carefully roll it up tightly in cling film, forming a cylinder shape.

Place the beef in the fridge for fifteen minutes to firm up, then wrap it in puff pastry. Trim off any excess pastry and twist the ends to seal.

Brush the pastry with egg yolk for a rich golden color. Optionally, add a bit of decoration with the back of a knife.

Bake in an oven preheated to 200 degrees for about 35 minutes. Let the Wellington rest for ten minutes before serving.