Beef Wellington

Ingredients

• 1 pcs Shallot
• 350 g Beef Fillet
• 2.25 tsp Kosher Salt
• 1 tsp Black Pepper
• 1 tbsp Sunflower Oil
• 1 tbsp English Mustard
• 250 g Chestnut Mushroom
• 1 pcs Garlic
• 20 g Unsalted Butter
• 6 pcs Parma Ham
• 320 g Puff Pastry
• 1 pcs Egg
• 1 tbsp Plain Flour
• 150 ml Red Wine
• 250 ml Beef Stock
• 1 tsp Worcestershire Sauce
• 6 pcs Parsley
• 4 pcs Thyme

Method

1. Pat {beef_fillet} dry, then finely chop {chestnut_mushroom}, finely dice {shallot}, mince {garlic}, pick {thyme}, and finely chop {parsley}. Crack {egg} into a small bowl and beat until smooth.
2. Heat {sunflower_oil} in a heavy frying pan over high heat until shimmering. Season {beef_fillet} with {kosher_salt} and {black_pepper}, then sear on all sides for a deep brown crust, turning every minute and not crowding the pan. Brush with {english_mustard} while hot so it clings, then set aside to cool slightly.
3. Lower to medium heat in the same pan and melt {unsalted_butter}. Add {shallot} with a pinch of {kosher_salt} and sweat until softened and translucent. Add {garlic} and cook until fragrant, then add {chestnut_mushroom} and {thyme}. Cook, stirring often, until the mixture turns dark, dry, and intensely savoury. Season with more {black_pepper}.
4. Pour {red_wine} into the hot pan over medium heat and scrape up the fond. Reduce until syrupy so the flavour concentrates, then add {beef_stock} and {worcestershire_sauce}. Simmer until glossy and lightly thickened. Taste and adjust with {kosher_salt} and {black_pepper}.
5. Lay overlapping {parma_ham} on a sheet of baking paper, spread over the cooled mushroom mixture, and set {beef_fillet} on top. Roll tightly into a neat log and chill briefly so it holds its shape. Dust the work surface with {plain_flour}, roll {puff_pastry} just enough to enclose the beef, then unwrap and cover the log, sealing the edges with {egg}.
6. Set the wrapped Wellington on a lined tray, brush all over with {egg}, and bake in a hot oven until the pastry is deeply golden and crisp and the centre of {beef_fillet} reaches medium-rare on an instant-read thermometer.
7. Rest the baked Wellington on a warm board so the juices settle and the pastry stays crisp enough to slice cleanly.
8. Slice the Wellington with a sharp serrated knife, spoon over the warm gravy, and finish with {parsley} for freshness and colour.