This beef wellington is the perfect quintessentially British centrepiece to any Sunday roast.
- 455 g beef tenderloin fillet
- Olive oil
- 2 tbsp mustard
- 455 g shiitake mushrooms
- 8-10 thin slices ham
- 200 g puff pastry
- pieces beaten egg yolks
- Salt and pepper, to taste
1. Preheat oven to 200C/gas mark 6, heat 1 tbsp olive oil in a pan on high heat. Season the fillet with salt and pepper.
2. Cook the meat in the pan until it is well browned on all sides. Let cool. Once cooled, brush the meat with the mustard.
3. In a food processor, purée the shiitake mushrooms.
4. Heat a large pan on medium-high heat and cook the mushroom purée, allowing the mushrooms to release their juices. Set aside to cool.
5. Lay the slices of ham on a plastic wrap so that they overlap.
6. Spread the mushroom mixture on the ham. Place the beef in the middle and roll the mushroom purée and ham over the beef using the plastic wrap.
7. Wrap up the beef fillet into a barrel shape, twist the ends of the plastic wrap and refrigerate for 30 minutes.
8. On a floured surface, roll out the puff pastry sheet. Remove the plastic wrap from the beef and sit the beef in the middle of the pastry dough.
9. Fold the pastry around the beef and cut off any excess dough. Place on baking tray and brush with beaten egg all over the top.
10. Carve cuts on the pastry with a sharp knife, bake for 35-40 minutes. The pastry should become golden when done.
11. Remove from oven and let rest for 15 minutes before serving. Slice it into 2.5cm slices.