Beef Wellington with Must Chup

Beef Wellington

Our delicious Beef Wellington with Must-Chup Recipe. Perfect for a special night in!
Bon appetite!

Preparation time: 40 minutes
Cooking time: 30 minutes
6 people

Ingredients

  • 1 Beef Fillet
  • 40g Must Chup ‘Original’
  • 0.5kg Chestnut Mushrooms
  • 1 Sprigs of thyme
  • 1 roll of ready-made Puff pastry
  • 1 glove of garlic
  • 1 egg
  • Salt and pepper
  • 500g Parma ham
  • Olive Oil
  1. Pour olive oil into frying pan until hot
  2. Season fillet of beef with salt and pepper and then place in pan and seal all sides.
  3. Remove from pan and immediately brush with Must Chup whilst still hot. Then place on a plate and let it sit and relax.
  4. Then make the duxcelle by putting the chestnut mushrooms in a blender, add the garlic, salt and pepper and blitz until smooth
  5. Pour the duxcelle mixture into a dry frying pan so that it removes the water.
  6. Add some thyme and mix
  7. Roll out a layer of cling film on a chopping board and lay the Parma ham in the centre next to each other
  8. Then evenly lay the duxcelle on top of the Parma ham (Not to the ends of the Parma ham)
  9. Place the fillet of beef on top of the duxcelle and roll over the cling film around the beef.
  10. Roll it nice and tight into a cylindrical shape and squeeze and twist the ends. The tighter the better.
  11. Place in the fridge for 15 minutes to firm up.
  12. Once set take out of the fridge and remove the cling film.
  13. Roll out some more cling film onto a chopping board and place a layer of puff pastry onto the cling film already rolled out.
  14. Place the unwrapped cylinder of beef in the centre of the puff pastry and using the cling film roll the pastry round the beef until the end s meet.
  15. Trim off any pastry and twist the ends of the pastry until the beef is completely sealed.
  16. Roll the cling film round the pastry cylinder and squeeze until it is nice and tight. The more you twist the better the shape.
  17. Place back in the fridge for 5 minutes and then takeout of fridge and remove the cling film
  18. Brush pastry with egg yolk
  19. Then score pastry with the back end of a knife for appearance
  20. Sprinkle salt on top of pastry for crispiness
  21. Place in a pre-heated oven for 200 degrees centigrade for 35 minutes
  22. The remove from oven and rest for 10 minutes so meat can rest and re absorb all the juices.
  23. Then slice and serve
  24. Beef will be pink inside