Parma Ham and Wild Mushroom Beef Wellington

  • 750g beef fillet, trimmed
  • 3 tbsp olive oil
  • 1 ½ tbsp English mustard
  • 300g wild mushrooms, finely chopped
  • ½ tsp thyme leaves
  • 10 slices Parma Ham
  • 100g Brussels paté
  • 500g ready rolled puff pastry
  • 1 egg, beaten
  • Pinch of cracked black pepper

Rub the beef fillet in 1 tbsp olive oil, salt and pepper. Sear in a pan for one minute a side, cool slightly then brush with mustard. Chill for 15 minutes.

Meanwhile, fry the mushrooms with thyme in 2 tbsp olive oil for 8-10 minutes until softened. Cool.

Lay Parma Ham slices over a long sheet of clingfilm, overlapping them slightly. Spread a thin layer of pate and then mushrooms over the Parma Ham.

Position the beef fillet in the centre and wrap the Parma Ham tightly around the beef, twisting the clingfilm ends to tighten. Chill for 30 minutes.

Lay the pastry out on a floured surface and brush with beaten egg. Unwrap the beef and place in the centre of the pastry. Wrap up the beef in pastry and place on a baking sheet. Brush with beaten egg and chill for at least 30 minutes.

Brush with more beaten egg and lightly score the top, then roast in the oven for 35-40 minutes until golden. Rest for 5-10 minutes before serving.

Recipe courtesy of Parma Ham

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