CHRISTMAS RECIPE: Christmas Beef Wellington

beef tenderloin

🥗Healthier: sirloin

💰Cheaper: pork tenderloin

Sirloin is more affordable while still providing good flavor.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces fat while ham is a budget-friendly alternative.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lighter and can be made at home for less.

red wine

🥗Healthier: beef broth

💰Cheaper: grape juice

Beef broth adds depth without alcohol, while grape juice is a cost-effective substitute.

Sear beef fillet in a very hot pan with olive oil, rolling it around to sear all sides.

Season the beef with salt and pepper while searing.

Once browned, remove the beef and brush with English mustard while it cools.

Prepare the filling by blending 700 grams of chestnut mushrooms with a chopped clove of garlic, seasoning with salt and pepper.

Add crumbled chestnuts to the mushroom mixture and blend until finely chopped.

Cook the mushroom mixture in a hot dry pan to remove moisture and intensify flavor, adding fresh thyme after the water has evaporated.

Lay out slices of Parma ham, overlapping them, and season with pepper.

Spread the mushroom mixture over the ham, then place the beef on top and wrap tightly using the ham.

Wrap the beef in plastic wrap to create a cylinder shape and chill in the fridge for 15 minutes.

Roll out puff pastry and wrap it around the beef, trimming excess pastry and sealing the edges.

Brush the wrapped pastry with egg yolk and decorate with a knife for presentation.

Bake in an oven at 200 degrees Celsius for around 35 minutes, or until desired doneness.

Let the Wellington rest for at least 10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens