Beef Wellington with Truffle & Chestnuts

Cooking time: 2.5 hrs

Serves: 4-6

Ingredients

- 800g beef fillet 

-20g English mustard

- 200g chestnuts, peeled and cooked

- 300g button mushrooms, finely chopped

- 2 tablespoons truffle oil

- 1 tablespoon butter

- 2 cloves garlic, Sliced 

-3 sprigs of thyme, picked 

- 2 shallot, finely chopped

-500g sliced Parma ham

- 500g puff pastry (2 sheets)

- 1 egg, beaten (for egg wash)

- Salt and pepper to taste

Method

-Preheat your oven to 200°C (400°F).

-Season the beef fillet with salt and pepper. Heat a large pan over high heat and sear the fillet on all sides until browned. Remove from the pan and let it cool before brushing all over with your mustard.

-In the same pan, melt the butter over medium heat. Add the minced garlic, picked  thyme, chopped shallots, chopped chestnuts and mushrooms. Cook until the mushrooms release their moisture and it has fully evaporated (you’re looking for the mix to be as dry as possible so you don’t get a soggy wellington!) add your truffle oil and rectify the seasoning if needed. Remove from heat and let it cool.

-Once the beef fillet has cooled, layout a good few sheets of clingfilm, then Place your Parma ham on top, creating a flat sheet. Spread your mushroom mix evenly on top. Then Place your fillet at one side, and roll. Wrapping tightly in the clingfilm to create a barrel incasing the fillet in the mushroom and parma ham.

-Roll out the puff pastry on a lightly floured surface to a thickness of about 3mm. Place the beef fillet in the center and wrap it tightly with the pastry, sealing the edges. again, use clingfilm to help tighten this process.

-Cut a 2nd sheet of pastry with a lattice cutter, place over the wellington, creating the iconic pattern before egg washing your Wellington. Leave in the fridge for 30 minutes to rest before cooking.

-Place the beef Wellington on a baking sheet lined with parchment paper. Brush the pastry with beaten egg again ensuring it's evenly coated.

-Bake the Wellington in the preheated oven at 195°C for about 30 minutes or until the pastry is golden brown and the beef reaches an internal temperature of 27ºC . Then leave your Wellington to rest in a warm place for roughly 20 minutes. This will allow the heat from the pastry and mushroom to continue to cook the beef. It should raise to 55°C by the time it is done.

-Serve the Beef Wellington sliced into thick portions with a good gravy.. enjoy!