Classic Beef Wellington Recipe
Wednesday 7th December 2016
450g flat mushrooms
sea salt and ground black pepper
2 sprigs fresh thyme
750g prime beef fillet
2tbsp English mustard
8 slices of Parma ham
500g ready-made puff pastry
flour, to dust
2 egg yolks
Finely chop the mushrooms. Scrape the mushrooms with the chopped thyme into a pan & lightly season. Cook over a high heat for about 10 mins to cook out the moisture from the mushrooms then leave to cool.
Heat a frying pan. Season the beef and rub with the oil, then sear in the hot pan for 30 secs on all sides. You don't want to cook it through just colour and seal in the juices. Remove the beef from the pan and leave to cool. Brush all over with the English mustard.
Lay out a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. Spread the mushroom paste over the ham, then place the seared beef fillet in the middle. 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. Twist the ends of the cling film to secure.
Chill for 20-25 mins to allow the beef to set and keep its shape.
Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.
Pre-heat the oven to 200C.
Lightly score the pastry at 1cm intervals, season with sea salt and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven setting to and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving.
The beef should still be pink in the centre when you serve. Best served with creamed buttery mash, wilted spinach & a red wine jus.