Beef Wellington
Ingredients:
- mushrooms - 400g
- English Mustard - 1-2tbsp
- Olive Oil - Dash
- Beef Fillet - 750g piece
- Parma ham - 6-8 slices
- Puff Pastry - 500g
- Flour - Dusting
- Egg Yolks - 2 Beaten
Instructions
- Put the mushrooms into a food processor with some seasoning and pulse to a rough paste
- Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms
- Spread out on a plate to cool
- Heat in a frying pan and add a little olive oil
- Season the beef and sear in the hot pan for 30 secs only on each side
- (You don't want to cook it at this stage, just colour it)
- Remove the beef from the pan and leave to cool, then brush all over with the mustard
- Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows
- With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle
- Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape
- Twist 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 to a large rectangle, the thickness of a £1 coin
- Remove the cling film from the beef, then lay in the centre
- Brush the surrounding pastry with egg yolk
- Fold the ends over, the wrap the pastry around the beef, 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 200C, 400F, 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 180C, 350F, gas 4 and cook for another 15 mins
- Allow to rest for 10-15 mins before slicing and serving with the side dishes of your choice
- The beef should still be pink in the centre when you serve it