Gordon Ramsay's Ultimate Christmas Beef Wellington

Place 800g of beef fillet on a plate and season generously all over with 1 tsp sea salt and 1 tsp freshly ground black pepper, rolling the meat to ensure complete and even coverage.

Heat 2 tbsp olive oil in a frying pan over high heat until smoking hot. Add the beef fillet and sear for about 60 seconds total, rolling the meat against the base and sides of the pan until all surfaces, top, bottom, and ends are sealed with a deep golden-brown crust.

Transfer the seared beef immediately to a plate. While the meat is still piping hot, brush 2 tbsp of English mustard all over the exterior so the heat draws the mustard flavor deep into the crust, then leave it to rest and cool.

Add 700g chestnut mushrooms and 1 chopped clove of garlic into a food processor. Season with 0.5 tsp salt and 0.5 tsp black pepper, then blitz coarsely. Add 100g cooked chestnuts by crumbling them in by hand, and pulse again until the mixture reaches a finely minced, uniform crumb texture.

Tip the blitzed mushroom mixture into a hot dry pan with no oil. Cook over medium-high heat, stirring constantly to release all the moisture. Strip in the leaves from 4 sprigs of fresh thyme and continue cooking until all water has completely evaporated and the duxelles is dry and paste-like. Spread onto a tray to cool completely.

Lay a wide sheet of cling film onto a chopping board. Arrange 8 slices of Parma ham in two overlapping rows to form a rectangle, and season with 0.5 tsp black pepper. Spread the cooled mushroom duxelles evenly over the ham with the back of a spoon, leaving a half-inch border. Place the rested beef fillet in the centre, roll the cling film up tightly to encase the beef in the ham and duxelles, twist the ends to form a tight cylinder, and chill in the fridge for 15 minutes to firm up.

Lay a new sheet of cling film on the board and unroll 500g puff pastry sheet on top. Unwrap the chilled beef cylinder and place it in the center. Carefully roll the pastry over the beef until the edges overlap, trim off any excess pastry with a knife, seal the ends, wrap tightly in cling film twisting both ends, and chill in the fridge for 5 minutes.

Unwrap the Wellington from the cling film. Generously brush all over with 2 beaten egg yolks. Using the back (blunt edge) of a knife, gently score curved decorative lines across the pastry, then sprinkle generously with 0.5 tsp coarse sea salt.

Place the Wellington on a baking tray and bake in a preheated oven at 200°C for around 35 minutes until the pastry is puffed, crisp, and deep golden-brown. Remove from the oven and transfer immediately to a wooden board, then let it rest undisturbed for at least 10 minutes to allow the meat juices to redistribute.