We decided to have Beef Wellington for Christmas lunch. It’s a bit fiddly to prepare, but the results were fantastic. Beautifully tender fillet inside a duxelles of musthrooms, inside a puff pastry crust. I wrap the beef and mushrooms in parma ham, which stops the pastry getting soggy, but that’s my taste – it’s not essential. I’ll post the recipe soon, because a Beef Wellington is not just for Christmas! In fact, because we ended up decorating the crust with a six-pointed pastry star (holly leaves defeated us), it looked more like a feast for Hanukah! As you can see from the picture, there was plenty for all and a bit left over. I hope you enjoyed your Christmas Day as much as we did – happy holidays, Bonnes Fêtes et Bonne Année!
The debris of a delightful Christmas dinner! Picture by Christopher Mackins
