Beef Wellington (adapted from Gordan Ramsey)

By Bettye

Ingredients

• Beef Fillet
• English mustard
• 2 Portabella Mushroom caps, minced
• Parma ham, thinly sliced
• Puff Pastry
• Eggs
• Rock Salt

Preparation

Step 1

Season the fillets with salt and pepper.
Sear in pan with olive oil.
Roast fillets: 10 min. / lb. for rare; 12 min. / lb. for medium rare; or 15-17 min / lb for medium.
Cool meat completely.

Brush both sides with English mustard. Slice mushrooms, season, chop in food processor until finely chopped. Squeeze water out of mushrooms using a kitchen towel. Place mushrooms in a pan and cook until dry.

Sheet of film. Slices of Parma ham, mushrooms. Center fillet. Roll tightly, twist ends. Chill at least 20 minutes.

Sheet of puff pastry. Place chilled beef in middle of puff pastry. Egg wash pastry. Roll and tuck ends. Egg wash pastry. Chill. Can be chilled overnight. Glaze with egg wash. Score. Sprinkle with rock salt. Bake. Slice 1 in. thick.