Beef Wellington with a duxelles of Sorriso pointed peppers

Make sure the tenderloin is well chilled and sprinkle with salt and pepper.
Put a pan over a high heat and fry for about 3.5 minutes until golden brown all over. Remove the tenderloin from the pan and leave it to cool, then put it back in the refrigerator

Remove the seeds and stalk from the Sorriso pointed pepper and coarsely chop it. Peel and coarsely chop the shallot and garlic clove.
Put the chopped shallot and garlic into the food processor and whizz them together. Next, add all the chestnut mushrooms and the two Sorriso pointed peppers to the shallot and garlic and blend into a red/brown paste

Heat the frying pan and fry the red/brown pasta over a medium-high heat for about 25 minutes, stirring occasionally(sometimes reducing the heat a little to prevent it from catching.) To make the paste as dry as possible, add the six tablespoons of breadcrumbs after 25 minutes and fry for about 10 to 15 minutes. The paste should be as dry as possible, with a grainy texture. Add some salt and pepper and leave the duxelles (paste) to cool in the fridge

Moisten your kitchen worktop or cutting board slightly so that the cling film will stick. Roll out the cling film to 40 cm horizontally, adding another two layers to create a strong layer of film

Arrange the 10 slices of Parma ham so that they overlap and cover the cling film but keeping 6 cm away from the edges. Spread the homemade duxelles paste over the Parma ham until it is completely coated. Then take the fried tenderloin out of the fridge and put it on the paste at the front. Then roll the tenderloin up tightly and tie a knot in the cling film at both ends. Put the tenderloin roll in the refrigerator

Roll out 3 more 40 cm lengths of cling film, again making 3 layers. Sprinkle the cling film with some flour; this will prevent the puff pastry from sticking. Place 4 puff pastry sheets side by side and crimp them together. Then place another row of 4 slices underneath and crimp everything together until you have one large piece of dough. Take the tenderloin roll out of the refrigerator and remove the cling film, then place the roll on top of the dough

Roll the dough tightly around the tenderloin and Parma ham mixture. With the remaining 2 sheets of puff pastry, make little stars that you can then stick onto the dough roll. (This makes it look Christmassy). Then wrap the cling film around the dough roll, making 2 knots at the ends. Place the roll in the refrigerator until you are ready to bake it in the oven

When you are ready to bake the Beef Wellington to serve, preheat the oven to 200 °C. Do not remove the Beef Wellington from the refrigerator until the oven is up to temperature. Remove the cling film from the Beef Wellington. Place the Beef Wellington on a baking sheet lined with baking paper. Coat the top with egg yolk. This will give the dough a nice golden brown colour. Sprinkle some coarse sea salt on top. Bake the Beef Wellington at 200 °C for approximately 45 minutes (*keep in mind that every oven is different – use a meat thermometer to check that the Beef Wellington is done to your liking. You can find an explanation at the bottom of the recipe.) Slice the Beef Wellington as soon as it comes out of the oven.

*Meat thermometer; insert horizontally through the entire Beef Wellington. For rare, the temperature should be around 40 °C; for medium-rare, around 45 °C; for medium, 50 °C; for well-done, above 55 °C.

Preheat the oven to 180 °C

Coarsely chop the Sorriso pointed pepper and butternut and remove the seeds. (You can chop the squash skin and all; this will add extra flavour.) Peel the garlic clove and bruise it

Fill the oven dish with all the chopped pieces, garlic clove and rosemary sprigs and sprinkle the Provençal herbs on top. Drizzle with olive oil. Place the ovenproof dish in the oven for about 30 to 40 minutes. Take your food processor with the blade attachment (or a hand blender). After 30 to 40 minutes, remove the dish from the oven

Pick the rosemary leaves and add them to the food processor, along with the rest of the contents of the ovenproof dish and the 100 grams of goat’s cheese. Blend until smooth.(If you want a looser purée, add some butter or milk.)Add some salt and pepper to taste

Place the purée in a hot ovenproof dish, garnish with a sprig of rosemary.

Remove the seeds and stalks from the Sorriso pointed peppers and coarsely chop them. Clean the shallots and slice them into half rings.

Put a dash of olive oil in a cooking pot on a medium-high heat. Sauté the shallots for about 3 minutes. Add the Sorriso pointed peppers and keep cooking for 2 minutes, stirring occasionally. Add the cloves, cinnamon powder and ras el hanout spices. Crumble the stock cube into the pan and cook for another 2 minutes, stirring all the time.

Deglaze the mixture with the 300 ml of red wine, then add 500 ml of water. Add 100 grams of brown caster sugar

Put the pan on low heat, with the lid on, and stew the Sorriso pointed peppers for about 50 minutes. Stir the pan occasionally. After 50 minutes, add the 150 grams of raisins and cook for another 10 minutes. If necessary, add some more water.

After a total of 60 minutes, turn off the heat and leave the pan to cool. When the mixture has cooled, remove the skins from the Sorriso pointed peppers.
After that, you can put the Sorriso pointed peppers in a Weck pot and add all the liquid with the raisins and spices