His new version of beef Wellington is an ode to the original recipe. But makes it more delicate and newer in flavors and texture! If you want to spoil your guests, this is a perfect dish!
Roll the fillet of beef in salt and pepper and sear it short in a hot pan for about 15 second each side. Then brush mustard all around it while it cools down.
Now make the duxelle. Put the mushrooms in a blender with some pepper and salt and blend it shortly, then add the chestnuts and blend again. Scrape the paste into a pan without oil and cook over a high heat for about 10 mins, tossing frequently, this is necessary to cook out the moisture from the mushrooms and intensify the flavor. Add some thyme and then spread it out on a plate to cool.
Put a big sheet of cling film on a work surface and arrange the Parma ham slices on it, slightly overlapping each one with the other, then grind over some pepper and spread the mushroom paste over it and place the seared beef fillet in the middle. Roll the Parma ham and paste around the beef to form a tight jacket. Twit the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.
Roll out the puff pastry on a floured surface at the thickness of a £1 coin. Remove the cling film from the beef and then lay in the center. Brush the surrounding pastry with egg yolk and fold the ends over, and cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.
Heat the oven to 200ºC/400ºF/gas 6. Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes , then lower the oven setting to 180ºC/350ºF/gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the accompaniments. The beef should still be pink in the center when you serve it.