Beef Wellington

The showstopping British centrepiece – beef tenderloin coated in mushroom duxelles and Parma ham, wrapped in golden puff pastry.

• 800 g beef tenderloin
• 400 g chestnut mushrooms
• 6 slices Parma ham
• 2 tbsp Dijon mustard
• 2 sheets puff pastry
• 3 shallots
• 3 garlic cloves
• 50 ml dry sherry
• Butter and oil
• 1 egg for egg wash
• Salt and pepper

Method

1. 1
   Sear the beef all over in a hot oiled pan. Leave to cool, then coat with Dijon mustard.
2. 2
   Make the duxelles: blend mushrooms with shallots and garlic. Cook in butter until completely dry.
3. 3
   Lay out cling film, overlap the Parma ham, spread duxelles, place the beef at one edge and roll tightly. Refrigerate 30 minutes.
4. 4
   Wrap in puff pastry, seal with egg wash. Score lightly and brush with egg wash.
5. 5
   Bake at 220°C for 25–30 minutes until pastry is golden and beef is 55°C inside.
6. 6
   Rest for 10 minutes before cutting. Serve with red wine sauce.