Beef Wellington Ramsay Style

By far the best Beef Wellington dish..This is the way Gordan makes his.

• Ready In: 40 mins
• Serves: 3
• Yields: 1 roast

Ingredients

• 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

Directions

1. Season your fillet steak with salt and pepper.
2. 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.
3. Brush English Mustard around all sides of the steak.
4. Cut up mushrooms and put in blender.
5. Season.
6. Blend until fine but not yet into a paste.
7. Take mushrooms out of blender - be sure to try and get rid of the excess water that the mushrooms let out.
8. Put mushrooms straight into a pan - no butter or oil. Cook for 3 minutes.
9. Lay down plastic wrap.
10. On top of the plastic wrap lay down slices of parma ham.
11. On top of the parma ham evenly layer the mushrooms.
12. Put the mustard steak in the middle.
13. Roll all together tightly (like you are rolling sushi) and refrigerate for 10 minutes.
14. Preheat oven to 200°C.
15. Lay down sheet of pastry. Take steak out of fridge, unwrap the plastic and put in the middle of pastry sheet.
16. Lightly whisk egg. Baste around sides to be sure that the pastry sticks together well.
17. Fold sides up carefully and tuck in (just as though you are wrapping a present).
18. Baste all the pastry with remaining egg.
19. Set on an oven pan and cook until pastry is golden brown and crispy.
20. Cut pieces an inch think with a bread knife and serve hot!