Beef Wellington

Steps

1. Start by placing 400g mushrooms in a food processor with some seasoning and pulse until you achieve a rough paste. Transfer this mixture to a pan and cook on high heat for about 10 minutes, stirring often, to evaporate excess moisture. Spread the mixture on a plate to cool.
2. In a frying pan, heat a dash of olive oil. Season the 750g beef fillet and sear it for just 30 seconds on each side to develop color without cooking through. Remove the beef from the pan and set aside to cool, then brush it all over with 1-2 tbsp English mustard.
3. On a work surface, lay out a sheet of cling film and arrange 6-8 slices of Parma ham in slightly overlapping rows. Use a palette knife to spread the mushroom paste over the ham. Place the seared beef fillet in the center, then tightly roll the ham and mushrooms around the beef using the cling film. Twist the ends to secure and chill for 15-20 minutes.
4. Roll out 500g puff pastry on a floured surface to a large rectangle, about the thickness of a £1 coin. Remove the cling film from the beef and place it in the center of the pastry. Brush the edges of the pastry with 2 beaten egg yolks. Fold the pastry over the beef, trimming any excess, and turn it over so the seam is underneath. Place on a baking sheet and brush the top with more egg yolk. Chill for another 15 minutes.
5. Preheat the oven to 200°C (400°F, gas mark 6). Lightly score the pastry every 1cm and glaze again with the beaten egg yolk. Bake for 20 minutes, then reduce the oven temperature to 180°C (350°F, gas mark 4) and cook for an additional 15 minutes. Let the Wellington rest for 10-15 minutes before slicing and serving with your choice of sides. The beef should remain pink in the center when served.