Beef Wellington

Instructions

1. 1

   Sear the beef: Season the beef fillet generously. Heat olive oil in a pan over high heat and sear the beef on all sides until browned (about 5 mins total). Remove, let cool slightly, and brush all over with English mustard.

2. 2

   Make the duxelles: In the same pan, cook the finely chopped mushrooms over medium-high heat until all their moisture evaporates and a dry, dark paste forms (about 10-15 mins). Let cool completely.

3. 3

   Wrap the beef: Lay out a large sheet of cling film. Arrange the Parma ham slices on it, slightly overlapping. Spread the cooled mushroom duxelles evenly over the ham. Place the beef in the center and use the cling film to roll the ham and mushrooms tightly around the beef. Twist the ends to form a tight log and chill for 20 minutes.

4. 4

   Prepare the pastry: Roll out the puff pastry on a lightly floured surface to a rectangle large enough to enclose the beef. Unwrap the chilled beef and place it in the center of the pastry.

5. 5

   Seal the Wellington: Brush the pastry edges with beaten egg yolk. Fold the pastry over the beef, sealing the edges underneath. Place seam-side down on a baking tray lined with parchment paper. Score the top gently with a knife and brush all over with egg yolk. Chill for 15 minutes.

6. 6

   Bake and rest: Preheat oven to 200°C (400°F). Bake the Wellington for 35-40 minutes until the pastry is deep golden brown and crisp. Rest for at least 15 minutes before slicing thickly to serve.