Beef Wellington

Instructions

1. 1

   Sear the beef fillet in a hot pan on all sides. Cool, then brush with mustard.

2. 2

   Cook the mushrooms in a dry pan until all the moisture has evaporated. Cool.

3. 3

   Lay out the Parma ham on a sheet of cling film, overlapping the slices.

4. 4

   Spread the mushrooms over the ham.

5. 5

   Place the beef fillet on top and roll up tightly.

6. 6

   Roll out the pastry and wrap it around the beef. Trim any excess pastry.

7. 7

   Brush with egg yolk and chill for 30 minutes.

8. 8

   Preheat the oven to 200C/180C Fan/Gas 6.

9. 9

   Bake for 20 minutes for rare, 25 for medium, and 30 for well-done.

10. 10

    Rest for 10 minutes before carving.