Beef Wellington

Instructions

1. Preheat oven to 400°F. Season the beef fillet with oil and black pepper. Roast for 20 minutes, then transfer to the fridge to cool completely.
2. While the beef cools, make the duxelles. Put the mushrooms through a food processor or coleslaw chopper until very finely chopped — almost a paste. Squeeze out excess moisture in a clean cloth.
3. Heat the butter and olive oil in a pan. Cook the mushrooms and thyme over medium heat for about 10 minutes until the moisture has evaporated and the mushrooms are soft.
4. Add the white wine and cook for a further 10 minutes until completely absorbed and the mixture holds its shape. Season and allow to cool.
5. On a large sheet of cling film, lay out the prosciutto slices slightly overlapping. Spread half the duxelles over the prosciutto. Place the cooled beef on top. Spread the remaining duxelles over the beef. Use the cling film to roll into a tight log shape. Refrigerate for at least 30 minutes.
6. Roll out the puff pastry into a rectangle large enough to wrap the beef with about 1 inch to spare all round.
7. Unwrap the beef log and place in the centre of the pastry. Fold the pastry over and press to seal. Trim the edges to about 1 1/2 inches. Brush all over with the egg yolk wash.
8. Score the top gently with a knife. Refrigerate for 30 minutes.
9. Bake at 400°F for approximately 25 minutes until the pastry is a deep golden brown.
10. Allow to stand for 10 minutes before slicing.