Gordon Ramsays X-Mas Beef Wellington

Sprinkle a cutting board generously with coarsely ground salt and pepper and roll the beef fillet in it until it is nicely surrounded by salt and pepper. Then fry on all sides in a hot pan with a little oil so that the pores close. Then, while it is still hot, brush generously with mustard and set aside.

Put the chestnuts, the clove of garlic, the thyme twig, the brown mushrooms in a blender, season with salt and pepper and mix until a thick paste is formed. Then fry them in a pan without adding any oil until all the liquid has evaporated.

Line the cutting board with cling film. Then drape the Parma ham (the individual slices should overlap generously. Spread the mushroom-chestnut mixture on top. Place the beef fillet on top and, using the cling film, shape it into a firm roll and let it rest in the refrigerator for about 15 minutes.

Line the cutting board with cling film again. Place the puff pastry on top and take the fillet of beef out of the foil and wrap it in the puff pastry as before and let it rest in the refrigerator for 15 minutes. (When wrapping, you have to make sure that the roll is really tightly enclosed by the foil so that the whole thing bonds well during the rest time in the refrigerator).

Brush the puff pastry roll with whisked egg yolk and first draw a line from one end to the other with the back of the knife (make sure that the line is only superficial and does not cut through the puff pastry). Then, starting from this center line, draw diagonal lines to the right and left, so that a pretty pattern is created. Of course you can also choose any other type of decoration, leave your imagination a little free ;-))

Preheat the oven to 200 ° C. Place the beef fillet on a buttered baking sheet and cook in the oven for 20-25 minutes for a medium-fried result. If you prefer your fillet well done, leave it in the oven for 30 - 35 minutes. Then let it rest for about 10 minutes before cutting the roll and serving so that the meat juices can settle.