Prep 20 mins
Cook 20 mins
By far the best Beef Wellington dish..This is the way Gordan makes his.
- 600 g filet of beef
- 1 sheet pastry dough
- 2 tablespoons English mustard
- 3 large mushrooms
- 100 g thinly sliced parma ham
- salt and pepper
- 1 egg
- Season your fillet steak with salt and pepper.
- In a skillet fry the fillet. Make sure you lock it so that all the sides are cooked. Do not over cook because it will soon go into the oven - make sure it is cooked rare.
- Brush English Mustard around all sides of the steak.
- Cut up mushrooms and put in blender.
- Blend until fine but not yet into a paste.
- Take mushrooms out of blender - be sure to try and get rid of the excess water that the mushrooms let out.
- Put mushrooms straight into a pan - no butter or oil. Cook for 3 minutes.
- Lay down plastic wrap.
- On top of the plastic wrap lay down slices of parma ham.
- On top of the parma ham evenly layer the mushrooms.
- Put the mustard steak in the middle.
- Roll all together tightly (like you are rolling sushi) and refrigerate for 10 minutes.
- Preheat oven to 200°C.
- Lay down sheet of pastry. Take steak out of fridge, unwrap the plastic and put in the middle of pastry sheet.
- Lightly whisk egg. Baste around sides to be sure that the pastry sticks together well.
- Fold sides up carefully and tuck in (just as though you are wrapping a present).
- Baste all the pastry with remaining egg.
- Set on an oven pan and cook until pastry is golden brown and crispy.
- Cut pieces an inch think with a bread knife and serve hot!
I thought this was alright. My pastry got really soggy and I usually love the taste of mushrooms, but this just didn't do it for me.