Beef Wellington

INGREDIENTS

400g of beef fillet 400g of portobello mushrooms Four slices of smoked bacon English mustard for brushing the meat 200g of puff pastry Two cloves of garlic Three sprigs of thyme Two egg yolks Sea salt and cracked black pepper

INSTRUCTIONS

1. Pre-heat the oven to 200°C. Heat oil in a large pan and fry the beef, seasoned with sea salt and cracked black pepper, until it’s brown. Remove and allow it to cool, and then brush with mustard. 2. Roughly chop the mushrooms and blend in a food processor with the thyme, garlic and salt to form a purée. Scrape the mixture into a hot, dry frying pan and allow the water to evaporate. When dry, set aside and cool. 3. Lay out the four slices of smoked bacon, each one overlapping the last. With a pallet knife or spoon, spread the mushroom mixture evenly over the bacon. 4. Place the beef fillet in the middle and neatly roll the bacon and mushrooms over the beef. Refrigerate for 10-15 minutes. 5. Roll out the pastry thinly to a size that will cover the whole beef (you can use frozen puff pastry). Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends, and fold in the ends covering both sides. 6. Place pastry on a tray and egg wash over the top. Chill again for approximately five minutes. Egg wash again before baking at 200°C for 35-40 minutes. Enjoy!