Beef Fillet Wellington with Mushroom Duxelles

What you need

• 1.2 kg (2 1/2 lb) centre-cut beef fillet, trimmed of silverskin
• salt, to taste
• black pepper, freshly ground, to taste
• 2 tbsp vegetable oil
• 2 tbsp Dijon mustard
• 500 g (1 lb) cremini mushrooms
• 2 shallots, roughly chopped
• 2 cloves garlic
• 1 tbsp fresh thyme leaves
• 25 g (2 tbsp) butter
• 10 slices prosciutto, thinly sliced, about 150 g
• 500 g (1 lb) all-butter puff pastry, thawed if frozen
• plain flour, for dusting
• 1 egg
• 1 tsp milk

Method

Restated from the original video

1. 1

   Season the fillet well with salt and pepper.

2. 2

   Heat the oil in a large frying pan over high heat. Sear the beef on every side, including the ends, until well browned, 1 min per side, about 8 min in all.

3. 3

   Let it cool for 5 min, brush it all over with the mustard, then chill it.

4. 4

   Chop the mushrooms, shallots, garlic and thyme together in a food processor, pulsing until everything is very fine.

5. 5

   Melt the butter in the frying pan over medium-high heat. Add the mushroom mix with a pinch of salt and cook, stirring, until all the liquid has gone and it forms a thick paste, 10-15 min. Spread it on a plate and let it cool completely.

6. 6

   Lay two overlapping sheets of cling film on the work surface. Arrange the prosciutto on it in overlapping rows, making a rectangle long enough to wrap the beef.

7. 7

   Spread the cooled duxelles evenly over the prosciutto, leaving a small border.

8. 8

   Set the beef along one edge and use the film to roll the prosciutto tightly around it. Twist the ends to make a firm, even log and chill for 20 min.

9. 9

   On a floured surface, roll the pastry into a rectangle about 3 mm (1/8 in) thick and large enough to enclose the log.

10. 10

    Unwrap the log and place it on the pastry. Beat the egg with the milk, brush the pastry edges with a little of it, then wrap the pastry around the beef and press to seal, trimming off any excess. Fold in the ends.

11. 11

    Set it seam side down on a baking tray lined with baking paper and chill for 30 min.

12. 12

    Heat the oven to 200 °C (400 °F).

13. 13

    Brush the pastry with the rest of the egg wash, then score the top lightly with the back of a knife and cut two small steam vents.

14. 14

    Bake until the pastry is deep golden and a thermometer in the centre of the beef reads 50 °C (122 °F) for medium-rare, 35-40 min.

15. 15

    Rest for 10 min, then cut into thick slices with a serrated knife.

Imported from afamilyfeast.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.