Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - mushrooms : 400g
- - English Mustard : 1-2tbsp
- - Olive Oil : Dash
- - Beef Fillet : 750g piece
- - Parma ham : 6-8 slices
- - Puff Pastry : 500g
- - Flour : Dusting
- - Egg Yolks : 2 Beaten
Instructions
1 - Put the mushrooms into a food processor with some seasoning and pulse to a rough paste.
2 - Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms.
3 - Spread out on a plate to cool.
4 - Heat in a frying pan and add a little olive oil.
5 - Season the beef and sear in the hot pan for 30 secs only on each side.
6 - (You don't want to cook it at this stage, just colour it).
7 - Remove the beef from the pan and leave to cool, then brush all over with the mustard.
8 - Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows.
9 - With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle.
10 - Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape.
11 - Twist the ends of the cling film to secure.
12 - Chill for 15-20 mins to allow the beef to set and keep its shape.
13 - Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin.
14 - Remove the cling film from the beef, then lay in the centre.
15 - Brush the surrounding pastry with egg yolk.
16 - Fold the ends over, the wrap the pastry around the beef, cutting off any excess.
17 - Turn over, so the seam is underneath, and place on a baking sheet.
18 - Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.
19 - Heat the oven to 200C, 400F, gas 6.
20 - Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk.
21 - Bake for 20 minutes, then lower the oven setting to 180C, 350F, gas 4 and cook for another 15 mins.
22 - Allow to rest for 10-15 mins before slicing and serving with the side dishes of your choice.
23 - The beef should still be pink in the centre when you serve it.
