A festive twist on classic Beef Wellington featuring a rich chestnut mushroom and chestnut filling wrapped in Parma ham and puff pastry for a flavorful and elegant holiday centerpiece.
Prepare the beef tenderloin by seasoning it generously with salt and freshly ground black pepper.
Heat olive oil in a very hot pan and quickly sear the beef on all sides, ensuring only the surface is browned without cooking through.
Place the meat on a plate and while still hot, gently brush it with English mustard to help the flavor penetrate.
Let the beef rest while you prepare the filling: finely blend 700 g of chestnut mushrooms with garlic, salt, and pepper.
Gradually fold in crushed chestnuts, adding a sweet and nutty dimension to the mixture.
Cook the mixture in a dry pan to evaporate all moisture and concentrate the flavors, then stir in fresh thyme and allow to cool.
On a clean surface, arrange slices of Parma ham overlapping evenly to create a layer that will hold the meat juices.
Spread a thin layer of the mushroom filling about half an inch from the edges of the ham, then carefully place the beef fillet on top.
Wrap the ham and filling tightly around the beef, then encase it in cling film and tie securely to form a tight cylinder. Refrigerate for 15 minutes to firm up.
Roll out the puff pastry and place the wrapped fillet in the center. Carefully fold the pastry over the meat, sealing the edges and trimming any excess. Twist the ends of the pastry to wrap tightly and refrigerate again for 5 minutes.