1.5kg of the best quality beef fillet you can find. I got sent this amazing piece of meat from Cape Grim Beef to try. Check out the marbling on it.
Salt and pepper
80ml olive oil
1 onion, peeled and finely diced
500g sliced fresh mushrooms
1 tsp thyme leaves
10 slices of prosciutto
500g puff pastry
1 egg yolk, beaten
|Searing the beef|
1. Dry the beef fillet with paper towel then season with salt and pepper. Heat half the oil and a tablespoon of the butter in a large frying pan over high heat. Add the beef and seal on all sides. Remove to a plate to cool.
2. Heat the remaining oil and butter in the frying pan over medium heat. Fry onion and mushrooms for about five minutes or until all the liquid has evaporated. Remove from heat, add thyme leaves and let cool.
3. Lay a sheet of plastic wrap on a work surface and arrange the prosciutto in a row lengthways so each piece overlaps slightly. spread the mushroom mixture over the prosciutto and lay the beef on top of the mushrooms. Wrap the prosciutto and mushrooms around the beef, wrapping it up in plastic and chill in the fridge for one hour to firm.
|Prosciutto and mushroom mixture|
4. Preheat the oven to 220 degrees.
5. Roll out the puff pastry dough, and place beef in the centre, fold up and seal all the edges. Brush with the egg yolk.
6. Roast beef for 10 minutes so the pastry goes golden, then reduce heat to 150 C for 30 more minutes which should give you medium rare beef. Set aside to rest for 5 minutes and keep warm before serving.
|The Beef Wellington parcel out of the oven – it looks like a present|
Serves 8 – 10.