Beef Wellington
Ingredients
1 kg fillet of beef (middle cut
English mustard to brush beef
6 slices of Parma or Serrano ham
700 g chestnut mushrooms
Handful of chestnuts
2 garlic cloves
Rolled puff pastry
Egg yolk for brushing
Olive
Sea salt
Pepper
Instructions
Step 1
In a hot pan sear fillet of beef on all sides, then rest. While resting, brush with English mustard. This will soak into the meat to give a little heat.
Step 2
Blitz chestnut mushrooms, garlic and chestnuts to fine. Fry in a dry pan until all the moisture has evaporated.
Step 3
Lay a sheet of cling film on a chopping board. Cover with the Parma ham so it overlaps. Spread mushroom/chestnut mixture over ham, then lay beef towards the top.
Step 4
Carefully roll the cling film over to make a tight cylinder around the beef, removing film as you roll. Pinch the edges and roll into a neat, tight log shape. Place in the fridge for 15 mins to firm up.
Step 5
Lay cling film on chopping board again and cover with puff pastry. Repeat rolling process with ham rolled fillet. Roll tight and then chill again.
Step 6
Preheat oven to 180°C. Brush chilled Wellington with egg yolk, season with sea salt and bake for 30/35 mins until golden brown.
Step 7
Serve with horseradish mash and a red wine sauce.
