Directions: |
Directions:Preheat oven to 350º
1. Heat 1-2 Tbsp oil in a large pan on high heat. Season the fillet generously with salt and pepper. Sear the fillet in the pan on all sides until well browned. (Hint: do not flip over the fillet until it has a chance to sear brown.) Remove the fillet from the pan and let cool. Once cooled, brush with mustard on all sides.
2. Chop the mushrooms and put them into a food processor and puree. Heat a large sauté pan on medium high heat. Scrape the mushroom puree into the pan and let cook down. When the moisture released by the mushrooms has boiled away, set aside the mushrooms to cool.
3. Roll out a large piece of plastic wrap. Lay out the slices of ham on plastic wrap so that they overlap. Spread the mushroom mixture over the ham. place the beef fillet in the middle, roll the mushroom and ham over the fillet, using the plastic wrap so that you do this tightly. Wrap up the fillet into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.
4. On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef fillet. Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten eggs. Fold the pastry around the fillet, cutting off any excess at the ends (pastry more than 2 layers thick will not cook all the way, try to limit the overlap.) Place on a small place, seam side down, and brush beaten egg yolk all over the top. Chill for 5-10 minutes.
5.. Place the pastry wrapped fillet on a baking pan. Brush the exposed surface again with the beaten egg. Sprinkle the top with coarse salt. Bake for 25-35 minutes. The pastry should be nicely golden when done. (Ensure that your roast is medium rare, test with an instant rad meat thermometer. Pull out at 125-130º for medium rare.) Remove from oven and let rest for 10 minutes before slicing. Slice 1 inch servings
Makes 4 Servings |
This recipe for Beef Wellington is from