- 500 g beef fillet
- 500 g mushrooms
- 8 slices of Parma ham or Prosciutto
- Dijon mustard for brushing the fillet
- 400 g puff pastry
- 1/2 egg yolks for egg wash
- 2 cloves garlic, finely chopped/crushed
- 1 (red) onion, finely chopped
- 1 glass dry white wine
- sea salt, (plus white pepper) and freshly ground black pepper
- extra virgin olive oil (and melted butter)
- Season the beef. Heat the pan with olive oil and butter and fry beef quickly on high heat until brown all over (sealed) Brush with mustard and allow to cool.
- Fry the onions and garlic in a pan. Add the mushrooms and fry for a few minutes.
- Blend the mushroom mix in a food processor and then return to the pan. Add the wine and cook gently until the alcohol evaporates.
- Place a layer of Parma ham on a sheet of plastic cling wrap, and then add the mushroom mix and beef.
- Easy roll all in the cling wrap and keep in the fridge for 30 minutes.
- Preheat the oven at 220 degrees C
- Unwrap the beef from the cling film. Roll out the pastry and place the meat in the centre.
- Egg wash the edge oft the pastry and wrap over the beef. Turn over and egg wash on top.
- Mark the pastry using the back of a knife to make a crosshatch pattern.
- Bake at 220 degrees C for 30 minutes.
- Allow to rest for a few minutes before carving.
- Best served with rosemary roasted potatoes, green beans and roast pumpkin.
Recipe from Jamie Oliver