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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