Beef Wellington

Instructions

1- Put the mushrooms into a food processor with some seasoning and pulse to a rough paste.

2- Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms.

3- Spread out on a plate to cool.

4- Heat in a frying pan and add a little olive oil.

5- Season the beef and sear in the hot pan for 30 secs only on each side.

6- (You don't want to cook it at this stage, just colour it).

7- Remove the beef from the pan and leave to cool, then brush all over with the mustard.

8- Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows.

9- With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle.

10- Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape.

11- Twist the ends of the cling film to secure.

12- Chill for 15-20 mins to allow the beef to set and keep its shape.

13- Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin.

14- Remove the cling film from the beef, then lay in the centre.

15- Brush the surrounding pastry with egg yolk.

16- Fold the ends over, the wrap the pastry around the beef, cutting off any excess.

17- Turn over, so the seam is underneath, and place on a baking sheet.

18- Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.

19- Heat the oven to 200C, 400F, gas 6.

20- Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk.

21- Bake for 20 minutes, then lower the oven setting to 180C, 350F, gas 4 and cook for another 15 mins.

22- Allow to rest for 10-15 mins before slicing and serving with the side dishes of your choice.

23- The beef should still be pink in the centre when you serve it.