Beef Wellington

Beef · British classic.

Ingredients

• 400g Mushrooms
• 1-2tbsp English Mustard
• Dash Olive Oil
• 750g piece Beef Fillet
• 6-8 slices Parma ham
• 500g Puff Pastry
• Dusting Flour
• 2 Beaten Egg Yolks

Method

1. Season — Put the mushrooms into a food processor with some seasoning and pulse to a rough paste.
2. Heat the pan — 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.
3. Fry — Spread out on a plate to cool. Heat in a frying pan and add a little olive oil.
4. Season — 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).
5. Continue cooking — Remove the beef from the pan and leave to cool, then brush all over with the mustard.
6. Continue cooking — Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows.
7. Continue cooking — With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle.
8. Roll out — 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.
9. Chill — Twist the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.
10. Roll out — Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin.
11. Continue cooking — Remove the cling film from the beef, then lay in the centre.
12. Continue cooking — Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess.

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