Author: Nicky Corbishley

Serves 4-6 Cooks: CircoTherm preheat to 180°C cook 30-35 Minutes Prep: 30 minutes plus chilling time.

Ingredients

  • 1 fillet of beef (middle cut) -
  • 1kg approx
  • English mustard to brush beef
  • 5/6 slices of Parma or Serrano ham
  • 700g of chestnut mushrooms
  • Handful of chestnuts
  • 2 garlic cloves
  • Rolled puff pastry
  • Egg yolk for brushing
  • Olive
  • Sea salt
  • Pepper

Allergens Highlighted in Bold

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Step 1

In a hot pan sear fillet of beef on all sides, then rest. While resting, brush with English mustard. This will soak into the meat to give a little heat.

Step 2

Blitz chestnut mushrooms, garlic and chestnuts to fine. Fry in a dry pan until all the moisture has evaporated.

Step 3

Lay a sheet of cling film on a chopping board. Cover with the Parma ham so it overlaps. Spread mushroom/chestnut mixture over ham, then lay beef towards the top.

Step 4

Carefully roll the cling film over to make a tight cylinder around the beef, removing film as you roll. Pinch the edges and roll into a neat, tight log shape. Place in the fridge for 15 mins to firm up.

Step 5

Lay cling film on chopping board again and cover with puff pastry. Repeat rolling process with ham rolled fillet. Roll tight and then chill again.

Step 6

Preheat oven to 180°C. Brush chilled Wellington with egg yolk, season with sea salt and bake for 30/35 mins until golden brown.

Step 7

Serve with horseradish mash and a red wine sauce.

We suggest: NEFF Vario Steam

We suggest: NEFF Vario Steam

Enjoy food that's beautifully moist on the inside and crisp on the outside with Vario Steam.

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