Beef Wellington

Ingredients

• 400 gMushroom
• 30 gMustard
• 15 mlOlive oil
• 750 gBeef tenderloin
• 120 gParma ham
• 500 gPuff pastry
• 10 gFlour
• 36 gEgg yolk

Instructions

1. 1

   Make the mushroom duxelles

   • Roughly chop the mushrooms or pulse in a food processor until coarse paste forms. Season with salt and pepper.
   • Cook the mushroom paste in a pan over high heat for about 10 minutes, stirring frequently, until moisture has evaporated.
   • Spread the duxelles on a plate and let cool completely.
2. 2

   Sear the beef

   • Pat the fillet dry and season all over with salt and pepper.
   • Heat oil in a very hot pan and sear the fillet for about 30 seconds per side, just to brown the outside (do not cook through).
   • Remove from the pan, let cool and brush all over with English mustard.
3. 3

   Assemble and chill

   • Lay cling film on the work surface and arrange Parma ham slices overlapping to form a rectangle.
   • Spread cooled mushroom duxelles over the ham, place the mustard-coated fillet in the centre and roll tightly in the ham using the cling film. Twist the ends and chill 15–20 minutes to set.
4. 4

   Wrap in pastry

   • Roll out the puff pastry on a floured surface to a large rectangle about the thickness of a coin (~3 mm).
   • Remove the cling film and place the ham-wrapped fillet in the centre. Brush the pastry edges with beaten egg yolk, fold ends and wrap, trimming any excess pastry.
   • Turn so seam side down on a baking sheet, glaze with more egg and chill another 15 minutes.
5. 5

   Bake and rest

   • Preheat oven to 200 °C (fan off). Score the pastry lightly and glaze again with beaten egg.
   • Bake 20 minutes at 200 °C, then reduce oven to 180 °C and bake a further 15 minutes until golden.
   • Rest 10–15 minutes before slicing; the centre should remain pink.