So this is a little more fiddly than I am used to, but so much fun to make and incredibly delicious!
Cut in half to serve two.
Ingredients
500 gram piece of beef fillet
1Tbsp rock salt
1 shallot (large)
6 button mushrooms
1 clove of garlic
1tsp thyme
2Tbsp of red wine
3 Tbsp french mustard
Puff pastry
100grams butter
1Tbsp olive oil
Enough strips of prosciutto to wrap the beef in
Instructions
Firstly run the beef in olive oil and salt and turn oven onto bake at 250 degrees celsius. Once the pan is searing hot put the beef on and turn the heat down slightly; sear all 6 sides till golden. Remove beef from pan and rest.
Finely chop the shallot, mushrooms and garlic. Heat 50grams of butter in pan add shallot and garlic and simmer till transparent then add mushrooms and thyme. Cook for 15 mins adding a pinch of pepper and salt and a dash of red wine.
Cover the beef in mustard, roll the pastry out so its wide enough to wrap the beef in. Place the prosciutto on top of the pastry then spread the mushroom mix on top - place the beef at one end and then roll the pastry over the beef tightly. cut the excess pastry ends off and then fold/tuck the pastry ends in.
Melt the remaining butter and baste the pastry with it. Put the beef wellington in the oven and bake for 15 or so minutes - until pastry is golden.
Coat with the previous red wine jus recipe and wala!
