Beef Wellington with Mushroom Duxelles

Ingredients

• 700 g beef fillet
• 400 g chestnut mushrooms
• 8 Parma ham slices
• 500 g ready-rolled puff pastry
• 2 clove garlic cloves
• 2 tbsp English mustard
• 2 egg, beaten
• 20 g butter
• 1 tsp fresh thyme leaves

Method

1. 1

   Season the beef and sear in a very hot pan with a little oil for 2–3 minutes on each side until well browned all over. Brush with English mustard and leave to cool completely.

2. 2

   Blitz the mushrooms and garlic to a paste. Fry in butter over a high heat with thyme for 8–10 minutes, stirring, until all moisture has evaporated. Season and cool.

3. 3

   Lay out a sheet of cling film. Arrange the Parma ham slices in an overlapping rectangle, spread the mushroom duxelles over, then place the beef at one edge and roll tightly. Refrigerate for 20 minutes.

4. 4

   Preheat oven to 220°C/200°C fan. Unwrap the beef and place on the puff pastry. Roll to encase, sealing the edges with beaten egg. Brush all over with egg and score lightly.

5. 5

   Bake for 25–30 minutes for medium-rare (or longer to preference). The pastry should be a deep golden brown.

6. 6

   Rest for 10 minutes before slicing thickly and serving with dauphinoise potatoes and green beans.