Beef Wellington

This recipe has been inspired by Andrew Clarke a recently appointed Beef + Lamb Ambassador for 2016. He plans to serve this dish for Christmas dinner. Andrew rolls the fillet in prosciutto and chills it before encasing it in pastry.

Ingredients

700 g	Whole beef fillet (Main)
2 Tbsp	Olive oil
1 small	Onion, diced
75 g	Button mushrooms, diced
350 g	Puff pastry (Main)
2 Tbsp	English mustard
1	Egg yolk, lightly beaten

Directions

1. Trim the fillet of silverskin, if required. Season.
2. Heat a little oil in a frying pan and sear the meat briefly on all sides, until browned. Remove from the pan and cool.
3. Add more oil to the frying pan. Sauté the onions and mushrooms until very tender and there is no liquid left in the pan. Season. Cool.
4. Roll out the pastry (35cm x 24cm) on a clean bench. Spread the mustard over the top of the fillet. Turn the fillet mustard-side down. Place lengthwise across the pastry in the centre. Top the beef with the mushroom mixture. Fold the pastry over to enclose the meat and filling. Fold the ends together and press neatly and firmly together. Ensure any overlapping edges are not too thick or it will not cook properly.
5. Any scraps can be made into shapes to decorate the top. Chill until ready to cook.
6. Heat the oven to 220C. Place the beef package in an oiled roasting pan. Brush all over with egg yolk.
7. Bake for 10 minutes, then reduce the heat to 190°C and continue cooking for 10-15 minutes, depending on thickness. The pastry should be golden and crisp. Stand for 5 minutes before slicing.
8. Excellent served with a beef glaze or red wine sauce.