Beef Wellington

Ingredients

• • 1kg beef fillet, trimmed
• • 2 tbsp olive oil
• • 500g mushrooms, finely chopped
• • 2 cloves garlic, minced
• • 100g prosciutto slices
• • 2 tbsp dijon mustard
• • 500g puff pastry
• • 2 egg yolks, beaten
• • Salt
• • Black pepper

Method

1. Season the beef and sear in a hot pan with the olive oil for 1-2 minutes on all sides to brown. Cool completely, then brush with mustard.
2. Cook the mushrooms and garlic in the same pan over medium heat until all the liquid has evaporated and they form a thick paste (duxelles). Cool.
3. Lay out a sheet of plastic wrap and arrange the prosciutto slices, overlapping, then spread with the mushroom duxelles.
4. Place the beef on top and use the plastic wrap to roll it tightly into a log. Chill for 20 minutes.
5. Heat oven to 200°C. Unwrap the beef and wrap in the puff pastry, trimming and sealing the edges. Brush all over with egg yolk.
6. Score the top decoratively and bake for 35-40 minutes for medium, resting for 10 minutes before slicing.