This is my amazing beef wellington with a twist – we have replaced the classic mushroom duxelles with stuffing to make this Christmas edition!
Ingredients:
Beef Tenderloin
Salt to season beef
25g English Mustard
Parma ham 8-10 strips
Stuffing – 150-200g
Puff Pastry – 500g
1 Egg
For the Sauce:
75g Cranberry Sauce
150ml Red Wine
150ml Beef Stock
Bunch Fresh Thyme
1 TBSP Honey
Season to Taste
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My partner and I are extremely hyped to try this at home! Question for non pork-eaters: what would you replace the prosciutto with? We were thinking we might just skip it entirely and let the clingwrap do the work
Merry Christmas bro the idea of stuffing with a Wellington is brilliant. If you used a stone rolling pin chilled brushed with a bit of oil might have helped when rolling the stuffing. This year I actually had the Beef Wellington at OG Hells Kitchen in Vegas, and it was just ok, however everything else there was phenomenal. The beef tartare was amazing, and I'm not a sweets guy but the toffee bread pudding was amazing as well. I'd take this over the mushroom prosciutto Ramsey Wellington every day. Who doesn't love stuffing? Good stuff!