Beef Wellington Ramsay Style

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

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

Recipe

• 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!