400g beef fillet
4 slices prosciutto ham
375g ready rolled puff pastry
2 egg yolks, for sealing pastry and glazing
250g mushrooms, roughly chopped
2 cloves of garlic
8 new potatoes
Â½ tsp dried thyme
200g fresh spinach
pinch of nutmeg
Salt and pepper
Season the beef with salt and pepper. Heat some oil in a large frying pan and quickly fry the beef all over until brown to seal it. Remove from heat and leave to cool, then brush with a coating of mustard.
Blend the roughly chopped mushrooms in a food processor to make a paste. Put mixture in to a hot pan with a crushed clove of garlic and dry fry until all the water has evaporated and the mixture sticks together. Set aside and cool.
Cut a large piece of cling film and place the slices of ham overlapping each other. Using a pallet knife spread the mushroom paste evenly over the ham. Place the beef fillet in the middle and tightly roll the ham and mushrooms over the beef and secure with the cling film. Refrigerate for 15 minutes to allow the Wellington to set.
Pre-heat oven to 200 Â°C (Gas mark 6).
Roll out the pastry making sure itâ€™s the right size to cover the beef. Remove the cling film from the Wellington and place in the middle of the pastry. Brush egg wash on the edges of the pastry, roll up the Wellington and neatly fold the ends under. Brush all over with the egg wash and chill for 5 minutes. Brush with egg wash again before baking in the oven for 40 minutes. When itâ€™s cooked allow it to rest for 10 minutes before slicing.