This recipe is easy to make and will be a hit.
500g x beef fillet.
Salt and pepper to season.
1 x onion, finely chopped.
30ml x thyme.
300g x mushrooms chopped.
Slices of Parma ham, enough to cover the length of your fillet.
Cake flour for dusting.
2 x 400g rolls of store-bought puff pastry.
1 x large egg, beaten.
Generously season your fillet with salt and pepper.
Sear both sides of the fillet and allow to rest on a plate.
Heat some oil in a pan, saute the onions till transparent.
Add the thyme, mushrooms and cook until the mushrooms are tender.
Season with salt and pepper and mix well.
Remove from the heat and set aside till it cools to room temperature.
Lay a large piece of cling wrap on your work surface.
Lay slices of Parma ham on the cling wrap, making sure the slices overlap each other.
Spread the mushroom mixture evenly over your ham.
Spread the mustard on both sides your fillet, before laying the fillet down on the mushroom mixture.
Using the cling wrap, tightly roll up the fillet in the ham.
Pop into the fridge for about an hour or even overnight.
When you are ready.
Grease your baking tray and lay a layer of baking paper on the tray.
Sprinkle some cake flour over the paper.
Place the first layer of puff pastry on top of the flour mixture.
Remove the fillet wrap from the fridge, carefully pull off the cling wrap.
Plop the fillet wrap in the center, using the beaten egg around the pastry edges.
Place the second layer of the puff pastry over the fillet wrap.
Cut off the excess pastry and using a fork, gently press down all around the edges to seal the parcel.
Score the top, with a sharp knife, careful not to cut too deep to expose the fillet.
Pop into a preheated oven and bake at 180 degrees until the top is golden brown.
Allow the Wellington to rest for 15 minutes, before slicing.
Prepared, tried and tested Bobby Swanson