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Have you ever indulged in Beef Wellington before? This unassuming pastry bundle is loaded with juicy, tender steak, mushrooms and prosciutto. The golden brown pastry baked to perfection is the perfect present to see on your plate after you've worked up an appetite. Enjoy!

Ingredients

• 1 lb beef tenderloin fillet

• Oil

• 1 lb mushrooms

• 4 thin slices ham or prosciutto

• 2 Tbsp yellow mustard

• 7 ounces puff pastry

• 2 egg yolks, beaten

Method

1 Preheat oven to 400°F.

2 Start by heating a pan with oil and sear well seasoned meat. Then remove from pan and brush meat with mustard.

3 Put mushrooms into a food processor and purée. Heat a large sauté pan on medium high heat. Scrape the mushroom purée into the pan and let cook down, allowing the mushrooms to release their moisture. When the moisture released by the mushrooms has boiled away, set aside the mushrooms to cool.

4 Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap. Spread the mushroom mixture over the ham. Wrap up the beef fillet into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.

5 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. Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5-10 minutes.

6 Place the pastry-wrapped fillet on a baking pan. Brush the exposed surface again with beaten eggs. Score the top of the pastry with a sharp knife. Sprinkle the top with coarse salt. Bake for 25-35 minutes. The pastry should be nicely golden when done. Remove from oven and let rest for 10 minutes before slicing. Slice in 1-inch thick slices.

Note: Serve with roasted fingerling potatoes and grilled asparagus for a meal that's fit for a king. Pair with a full bodied red, like Robert Mondavi Cabernet.

Article Source: Simply Recipes