Beef Wellington

Beef Wellington is the showpiece of the festive table: beef tenderloin wrapped in puff pastry, lined with a mushroom purée and smoked ham. It is elegant, but step by step you can make it yourself too.

The meat and the mushroom:

1. Season the 600 g beef tenderloin with salt and pepper and sear it quickly on all sides in a hot pan, then brush it thinly with the 1 tablespoon mustard.

2. Chop the 300 g button mushrooms and the 1 onion very finely and fry them in the 2 tablespoons butter until their moisture has completely evaporated (this is the most important step).

3. Spread the slices of the 100 g smoked ham out on cling film, spread the mushroom purée over them and lay the meat on top.

4. Using the cling film, roll it tightly into a cylinder and put it in the fridge to firm up.

The pastry and the baking:

5. Wrap the chilled meat in the 300 g puff pastry and brush it with the 1 beaten egg.

6. Bake at 200 °C for 25-30 minutes until golden, keeping the meat rosy inside.

7. Rest for 10 minutes before slicing.

Tip: Be sure to cook the moisture out of the mushroom purée – if it is wet the pastry underneath goes soggy and will not be crisp.