Give it a facelift on bring it bang up to date, my new version of beef Wellington retains the luxurious nous, which made it brilliant in the first place but gives it a seasonal lift.

If you want to really spoil your friends this Christmas, this is the perfect special occasion dish.

Beef.

Wellington has to be the ultimate indulgence.

One of my all time favorite main courses on It would definitely be on my Last Supper menu.

My version is a lot lighter and sexier on for Christmas.

I'm gonna give it an added twist.

First off the Philip of Beef.

Now look at it is beautiful.

First, the most important part is to sear it.

Salt pepper.

The Phillips is the leanest on the most expensive cut of beef it comes from.

Underneath the lower backbone are part of the animal, which has very little muscle on.

This is what makes it such a tender cut very, very hot pan olive, all unless we roll it around the pan.

We're not cooking.

The beef were just searing it, which will really help to give another layer off flavor on beef in Lovely.

Now use the side of the pan, so the beef Sears down the back when you felt it is a secret to get it done quickly gives that really nice roasted flavor.

Delicious.

Would you got the color?

Very carefully.

Lift up the beef and sit on top and see it on the bottom, out and onto the plate.

English Mustard.

What this does now.

It gives it a bit of sort of bitter heat.

Just lightly brush the mustard over the beef so really important that you do this as the beef comes straight out the pan.

As the beef starts to cool down, it absorbs all that heat from the mustard.

Horseradish is really nice.

Alternative as well.

Just leave that to sit.

Relax as the Philip Rest.

Prepare the filling, which is called a duck cell.

Put 7 g of chestnut mushrooms into a blender at a chopped clove of garlic.

Season with salt and pepper on blitz.

Christmas wouldn't be Christmas without chestnuts.

E just crumble them in to the mushrooms.

The chestnut sweet, nutty flavor works brilliantly with the earthy taste of the mushrooms because they contain more starch on less oil than other nuts.

They have a much stopped the texture that is perfect for the feeling that smells amazing.

Smells like Christmas.

Once the mixture is finally chopped, cooking a hot, dry pan this removes the water from the mushrooms on intensifies the flavor.

You can see the water coming out instantly.

Such an essential stage really critical to the success of the Wellington that you dry those mushrooms out and get rid of all that water.

Take the mushrooms up even further.

Some fresh thyme in there, which would make it really nice and light and fragrant.

When all the waters being fried off, remove from the pan and lead to call, then start assembling the Wellington stage one.

Wrapping the beef Fill it.

First of all, these wonderful slices a Parma ham on look beautiful.

Overlap it instead, it there.

So the secret of overlapping the Parma ham is to make sure it contains ALS, those juices coming out off the beef in the traditional recipe for beef Wellington, a thick chive and spring onion pancake is used instead of ham.

But the Parma ham makes the dish much lighter on its sweet, salty flavor.

Really complements the mushroom on chestnut filling a little touch of pepper.

No salt because the ham, his natural salty.

It's a little twist off pepper.

And then, from there, your mushrooms basically mushrooms.

Go on.

Use the back of a spoon to spread them nice and thinly, half an inch from the ends.

Run polls.

No, pop it every time there's meat.

Now he comes.

Next, lay the beef on top very carefully.

Fold that over now we're gonna lift that up and wrap the beef Nice and carefully.

It's ALS that mushroom and Parma Ham is encasing the beef all the way over.

Push it nice and tight.

Roll it nice and tight.

They go all the way over.

Now The secret from here is to really let the claim form.

Do the work.

Just nip it at the ends and squeeze on.

What we're doing is creating this wonderful sort of cylinder shape off and then just twist it nice and tightly on.

The tighter is more perfect shape, then place in the fridge for 15 minutes to firm up.

Once it's set, is ready for the final wrap with cling Film Puff Pastry Police now very carefully first, roll the puff pastry over the beef until the to Reggie's meat, then trim off any excess pastry on Twist.

The ends together to ensure the beef is completely sealed in its pastry case.

To set that perfectly on, get it really nice and firm to make it really cylinder type.

Klim from over.

Just pull that nice and tight end it.

But the big secret behind this is that it could be done the night before the title.

The claim form better the shape, um, or even the shape, the more even it cooks.

Put it back in the fridge for five minutes to fill up again, then take off the tin film always like the perfect Christmas cracker to give the pastry lovely, rich golden brown color.

When it bakes, brush it with egg yolk, and then, finally, you don't have to do this, but it's a Chevy thing.

A little decoration back of the knife down and then just twist on dmarc the pastry when it comes out of the oven.

Got that wow factor a generous Sprinkle of salt to ensure the pastry becomes lovely and crisp.

Then bacon oven at 200 degrees for around 35 minutes, depending on how red you like your beef.

Once out of the oven, it's crucial you let the Wellington rest for at least 10 minutes.

Thistle as the meat to relax on re absorb.

It's delicious juices, making sure it's tender and succulent.

Nice and gently hear that pastry.

How Chris that is.

This is the bit we've been waiting for.

Oh wow, my God, I'm in heaven on for me.

If you want a really nice change to roast turkey, this has to be the ultimate for the table.

It smells Christmassy, the chestnuts, the mushrooms on that nice, crisp pastry on the outside.

Look at it.

I'm ready to die and go to heaven for a really special occasion.

I love to serve my beef Wellington with gloriously creamy mashed potatoes on shavings of exquisite white truffle.

My first job on Christmas Day morning is to tackle the turkey on my favorite way to cook.

It is roasted with lemon parsley and garlic.

It's fantastically aromatic, really easy to do.

Keeps the meat succulent on taste.

Absolutely delicious for me, without question, the start of the Christmas dinner Is this a delicious turkey now Once this is in the oven, you're halfway there.

The secret success behind a great Christmas dinner is making sure this doesn't turn out dry on is all in the preparation.

Now we're gonna make amazing butter on this.

It's sort of the start of the most important part keeping that bird incredibly moist.

Soft butter e touch a salt and pepper, please.

A little touch of olive all in there that stops the butter from burning next at the zest of two lemons on their juice.

This gives the flavor butter.

Ah, wonderful Citrus Sing three cloves of garlic.

Turkey is a very delicate, dainty meat.

That's why I want the garlic pureed so it's sort of disintegrate on flavors of turkey gently without becoming too overpowering, then at a generous handful of chopped parsley.

Wow, that smells incredibly light.

Give that a good mix.

Turkey is a very, very, very lean bird, and it dries out, so it's so important to make sure that we help it to cool perfectly.

But er done.

Now prepare the turkey wear, seasoned the bird inside the cavity, salt and pepper next half two onions and put them in as they roast they steam inside the bird.

Given a lovely sweetness.

Put in the lemon on a couple of bay leaves for their bitter, sweet, spicy flavor way.

Sort of lining the inside of turkey With these fantastic sort of flavors, you can see the bird is upright.

It's looking sort of like it's standing to attention.

Now it's time to add the flavor, but just very, very carefully.

Open up the skin, go through over the back of the breast and keep the skin intact.

The idea is to gently loosen the skin with your fingers so the butter could be stuff underneath it.

Now, once you've losing all the skin off the top off the thighs turned the bird round.

I just go through here again, hand up and just release a little bit.

But don't completely break it because I don't want all that butter toe run out right from there.

Now take your butter.

Put it into a ball that smells amazing.

Lebanese citrusy on just sort of flattened it.

Stick that in there underneath one side now, which you've got it in their pull back the skin on.

Just use that sort of slide all the way down.

What we want to do now is line the top of the breast a little that better There.

That butter is gonna keep the turkey breast really seriously moist.

Turn the bird round on.

Finished covering the breasts with the butter.

Turkey's originally came from North America on their best.

Young and plump.

My favorite breed for Christmas is either north of black or Norfolk bronze, both of which have a wonderful gamey taste.

Take the rest of the butter and carefully massage over the breast, legs and wings.

You could do all this the night before and simply cover the turkey with Tim Fall and keep it in the fridge, ready to be cooked on Christmas Day into the track it will touch of all of all now, olive oil on top again that protects it.

Gets that skin really nice and crispy.

And it stops the butter from burning Now in the oven at 2.

20 for 10 minutes.

Get really nice and brown quickly in she goes beautiful.

Yeah, it smells fantastic.

After 10 minutes, take the turkey out of the oven on based, then cover the breasts with smoked streaky bacon.

What?

I wanna dio is that a little bit more flavor already starting to think about my gravy so the bacon protects it, stops it from drying out, but it's going to start to really give my gravy.

Ah, wonderful base.

Turn down the oven 180 degrees.

This 5 kg bird will feed eight people comfortably.

It needs roasting for 2.5 hours or half on hour per kilo, basing every so often back in.

And now she's on the way.

I look at that beautiful.

This is pretty.

Is the Christmas tree right?

That smells fantastic.

Wow, look at that Beautiful.

That is 90% of your work done there.

To test the turkey is cooked.

Stick a knife into the bottom of the thigh on.

If the juices run clear, it's done.

The secret now is to let the turkey rest uncovered for 2.5 hours.

As the meat relaxes, it re absorbs its juices.

Making its succulent and tender plus will be easier to carve.

It might seem like a long time to let it rest, but remember, the turkey doesn't need to be piping hot because I'm serving it with hot gravy that looks like a million dollars.

Let that rest.

Because the flavor will be 10 times more exciting.

Once is rested, Yeah.