Beef Wellington

• 800 g Beef tenderloin, centre-cut
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Sunflower oil
• 2 tbsp English mustard
• 2 Shallot
• 2 cloves Garlic
• 40 g Unsalted butter
• 500 g Mushrooms
• 120 g Cured ham
• 500 g Puff pastry, all-butter preferred
• 1 Egg

1. Trim any silverskin from the beef tenderloin and tie it at 3 to 4 cm intervals so it holds a neat shape. Season all over with the fine sea salt and black pepper. Chill uncovered while you prepare the duxelles so the surface dries slightly.
2. Halve the shallots and peel the garlic. Blitz the mushrooms, shallots and garlic in a food processor to a fine mince, scraping down as needed so it is even. Tip into a bowl.
3. Heat the unsalted butter in a large frying pan over medium-high heat until foaming, then add the mushroom mixture. Cook, stirring often, for 12 to 15 minutes until the mixture is very dry and no moisture is pooling in the pan. Spread on a plate and chill until cold.
4. Wipe out the pan, then heat the sunflower oil over high heat. Sear the beef for 1 to 2 minutes per side, including the ends, until well browned. Transfer to a plate, snip off the string, and brush all over with the English mustard while still warm.
5. Lay the cured ham slices on a clean work surface, slightly overlapping to form a rectangle large enough to wrap the beef. Spread the cold mushroom duxelles evenly over the ham, leaving a small border. Place the beef in the centre and roll up tightly, pressing to seal the ham around it.
6. Chill the wrapped beef for 15 minutes so it firms up and is easier to pastry-wrap. Meanwhile, heat the oven to 220°C (430°F) and set a baking tray inside to preheat. Beat the egg in a small bowl for glazing.
7. Roll the puff pastry on a lightly floured surface into a rectangle about 3 to 4 mm thick. Set the chilled beef parcel in the centre and wrap the pastry around it, sealing the seam and ends well with a little egg. Turn seam-side down and brush all over with the remaining egg.
8. Transfer to the hot baking tray and bake for 10 minutes, then reduce the oven to 200°C (390°F) and bake for 20 to 25 minutes until deep golden. For medium-rare, aim for 52 to 54°C in the centre; for medium, 57 to 60°C. If the pastry is browning too quickly, loosely cover the top with foil.
9. Rest the Wellington for 10 to 15 minutes before slicing so the juices settle. Slice thickly with a sharp knife and serve straight away. Keep slices upright as you cut for the cleanest layers.

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