Beef wellington

Ingredients (for 8 people): 

– 600 grams of beef tenderloin (about 21 oz)   

– 30 grams of unsalted butter (about 1 oz)   

– 250 grams of chestnut mushrooms (about 9 oz)   

– 15 grams of fresh parsley (about 0.5 oz)   

– A bit of chives   

– 160 grams of Parma ham (about 5.6 oz)   

– 270 grams of puff pastry (about 9.5 oz)   

– 1 egg   

– Salt and pepper to taste   

Preparation: 

1. Preheat the oven to 200°C (about 390°F). Pat the beef tenderloin dry with paper towels and season with salt and pepper. Heat half of the butter in a pan and sear the beef on all sides. Once browned, remove from the pan and let it cool. 

2. Finely chop the mushrooms, parsley, and chives. Melt the remaining butter in the pan and sauté the mushrooms until all the moisture evaporates. Add the parsley and chives, season with salt and pepper, and let the mixture cool to room temperature. 

3. Lay a sheet of cling film on your work surface and place the parma ham slices on it, slightly overlapping. Spread the mushroom mixture over the ham, then place the beef on top. Using the cling film, tightly wrap the ham around the beef and set aside. 

4. Roll out the puff pastry and place the wrapped beef on top. Fold the pastry over the beef, sealing it completely. Flip it over so the seam is on the bottom and the smooth side faces up.  

5. Separate the egg, discarding the white, and whisk the yolk. Brush the puff pastry with the egg yolk. 

6. Bake the wellington in the centre of the oven for 35 minutes. Once baked, allow it to rest for 5 minutes under aluminium foil before slicing. 

Serve in thick slices and enjoy your delicious Beef Wellington!