Scotch Beef Wellington
1.5 kg Scotch Beef fillet
1 pack of pre made puff pastry
salt & pepper
Sprig of thyme
500 g mushrooms
12 slices of Serrano ham
- Preheat the oven to 220C/200C fan/gas 7.
- First, season really well all over with sea salt and black pepper.
- Seal the fillet for about 30 seconds a side, until it’s browned all over. Then leave it to cool.
- While the meat is till warm spread all over with English mustard for an extra layer of flavour and leave to chill.
- Blend the mushrooms with some seasoning and thyme. Then, put all your mushroom mixture in a pan and cook out all the moisture.
- When the mixture has cooled down, lay out two sheets of clingfilm, and cover with 6 slices of prosciutto. Remember to overlap as this prevents moisture escaping. Spread the mushrooms over the prosciutto, put the fillet in the middle and cover this with rest of the mixture. Using the clingfilm, roll everything up until you have a tight parcel. Put this in the fridge to chill, for about 10 minutes.
- Flour your surface and roll out your pastry into a square, big enough to hold your fillet. About 35 centimetres square should do it. Carefully remove the cling-film, and brush the edges of the pastry with beaten egg make sure your fillet is encased in the pastry and sealed.
- Then put onto a lightly greased baking tray, with the join facing downwards. Brush your Wellington all over with the egg, chill again for at least 30 minutes. This will help your pastry cook properly and yet keep your beef fillet stay juicy and moist.
- At this point, if you wanted to, you can leave it in the fridge for up to 2 days before you cook it.
- Put your Wellington in pre-heated oven for 10 minutes. Then reduce the heat and cook for a further 15 minutes for rare or 20 minutes for medium rare. When it’s cooked take the Wellington out and leave it for 15 minutes to rest.
- Then cut into generous slices.