- 750g beef fillet, trimmed
- 3 tbsp olive oil
- 1 ½ tbsp English mustard
- 300g wild mushrooms, finely chopped
- ½ tsp thyme leaves
- 10 slices Parma Ham
- 100g Brussels pate
- 500g ready rolled puff pastry
- 1 egg, beaten
- Pinch of cracked black pepper
RecipesParma Ham and Wild Mushroom Beef Wellington
RecipesParma Ham and Wild Mushroom Beef Wellington
Serves 4-6
Directions
- Rub the beef fillet in 1 tbsp olive oil, salt and pepper. Sear in a pan for one minute a side, cool slightly then brush with mustard. Chill for 15 minutes
- Meanwhile, fry the mushrooms with thyme in 2 tbsp olive oil for 8-10 minutes until softened. Cool
- Lay Parma Ham slices over a long sheet of clingfilm, overlapping them slightly. Spread a thin layer of pate and then mushrooms over the Parma Ham
- Position the beef fillet in the centre and wrap the Parma Ham tightly around the beef, twisting the clingfilm ends to tighten. Chill for 30 minutes
- Lay the pastry out on a floured surface and brush with beaten egg. Unwrap the beef and place in the centre of the pastry. Wrap up the beef in pastry and place on a baking sheet. Brush with beaten egg and chill for at least 30 minutes
- Brush with more beaten egg and lightly score the top, then roast in the oven for 35-40 minutes until golden. Rest for 5-10 minutes before serving
