Beef Wellington

Ingredients

• beef fillet
• Dijon mustard
• chestnut mushrooms
• prosciutto
• puff pastry
• egg yolks
• thyme
• olive oil

Steps

1. 1Season the fillet generously and sear in a hot pan with olive oil on all sides until deeply caramelised. Brush with mustard while still warm and chill.
2. 2Pulse the mushrooms in a food processor to a fine rubble. Cook in a dry pan until every drop of moisture has evaporated and the duxelles holds its shape. Cool.
3. 3Lay overlapping prosciutto slices on cling film into a sheet large enough to wrap the fillet. Spread the duxelles over evenly.
4. 4Place the chilled fillet on top and roll into a tight cylinder using the cling film. Twist the ends like a Christmas cracker and chill for 30 minutes to set the shape.
5. 5Roll out the puff pastry. Unwrap the cylinder onto the pastry, brush the edges with egg yolk, and roll the pastry around it. Trim, seal the seam underneath, and chill again for 30 minutes.
6. 6Heat the oven to 200°C / 400°F. Brush the wellington with egg yolk, score the top, and bake for 25–30 minutes for medium-rare (54°C internal).
7. 7Rest for 10 minutes before slicing thickly. The pastry should crackle.