Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 26½ oz beef fillet (tenderloin), centre cut, trimmed
• 14 oz mixed mushrooms, such as chestnut and button
• Dash of olive oil
• 1 to 2 tablespoons English mustard
• 6 to 8 slices Parma ham
• 17¾ oz puff pastry, chilled
• Plain flour, for dusting
• 2 egg yolks, beaten with 1 teaspoon water
• Sea salt and black pepper
• 1 shallot, very finely chopped (optional)
• 1 teaspoon thyme leaves (optional)

Method

1. Season the fillet generously with salt and pepper. Heat the oil in a hot frying pan and sear the beef for 30 to 60 seconds on each side, including the ends, until browned all over. Remove, brush all over with the mustard while warm, and leave to cool completely.
2. Blitz the mushrooms in a food processor to a coarse paste. Tip into a dry hot pan with the shallot and thyme if using, and cook for 8 to 10 minutes, stirring, until all the liquid has evaporated and the mixture is dry. Season and cool completely.
3. Lay two sheets of cling film overlapping on the work surface. Arrange the Parma ham slices overlapping on it, spread the mushroom mixture evenly over the ham, and place the cooled fillet in the centre.
4. Using the cling film, roll the ham and mushrooms tightly around the beef into a neat log. Twist the ends to seal and chill for at least 30 minutes.
5. Roll the pastry on a lightly floured surface to a rectangle large enough to wrap the beef, about ⅛ in thick. Unwrap the beef, place it in the centre, brush the pastry edges with egg yolk, and fold the pastry over to enclose it completely, trimming any excess and sealing the seam underneath.
6. Brush the whole Wellington with egg yolk, score the top lightly if you like, and chill for at least 20 minutes. Meanwhile heat the oven to 425°F.
7. Bake on a hot baking tray for 20 to 25 minutes until the pastry is deep golden and crisp; a probe in the centre should read about 125°F for rare to medium-rare.
8. Rest for 10 minutes before slicing thickly and serving.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).