Beef Wellington

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Ingredients

• Fillet of beef
• Salt
• Pepper
• Olive oil
• English mustard
• 700g chestnut mushrooms
• 1 clove of garlic
• Fresh thyme
• Parma ham
• Puff pastry
• Egg yolk
• Salt

Instructions

1. Sear the fillet of beef in a very hot pan with olive oil, salt, and pepper. Sear it on both sides and brush with English mustard.
2. Prepare the filling by blending chestnut mushrooms, garlic, salt, and pepper. Cook in a hot dry pan until all the water has been removed. Add fresh thyme and leave to cool.
3. Wrap the beef fillet with slices of parma ham, then spread the mushroom filling on top. Roll the beef tightly and wrap it with cling film. Place in the fridge for 15 minutes.
4. Roll out puff pastry and wrap it around the beef. Brush with egg yolk and decorate with a back of a knife. Sprinkle with salt.
5. Bake in an oven at 200 degrees for around 35 minutes.
6. Let the beef wellington rest for at least 10 minutes before serving.

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