How to make Beef Wellington

You will need:

500g Beef Joint (ideally Tenderloin)

500g Puff Pastry

300g Mushrooms

5 Slices of Prosciutto Ham

1 tbsp Oil

2 tbsp Mustard

1 Egg

Method:

1. Firstly, over a medium heat, add your oil and sear all the sides of the beef. Once browned, remove from the heat and put to once side.

2. Then either chop your mushrooms as finely as you can, or using a food processor pulse until finely chopped.

3. Then put your pan with the oil back onto a medium heat, and add the mushrooms and cook these until all the moisture from the mushrooms has been released and evaporated. Then remove from the heat.

4. Then coat all the sides of the beef with your mustard.

5. Then to construct the beef wellington, cover your work surface with cling film. Then lay down the ham making sure to overlap slightly.

6. Then add the mushrooms and spread out as evenly as possible.

7. Then add the beef in the middle, and wrap the ham around the beef as tightly as possible. Then you want to rest this in the fridge, for a minimum of 30 mins but you can rest it for 6-7 hours if you want to make this ahead of time.

8. On a floured work surface, you want to roll out your puff pastry as it is large enough to cover all of the beef.

9. Then to the middle add your beef joint and fold the pastry around it. Having pre-beaten the egg, use this to seal the pastry where it overlaps.

10. Cut away any excess puff pastry from the ends and fold up using the beaten egg to seal again.

11. Place this on a baking tray, fold side down. And sore the top, then using the rest of the egg wash the top.

12. Then bake in a pre-heated oven at Gas 6, 200C or 170 fan assisted for 35 mins for a medium. Or leave an additional 5-10 mins if you prefer a well done.