Beef Wellington

Serving: 375 g

Ingredients

• beef sirloin155 g
• puff pastry60 g
• mushrooms110 g
• prosciutto25 g
• eggs15 g
• butter10 g

Recipe steps

1. Sear the beef hard on every side and chill it completely. Warm beef steams the pastry from the inside.
2. Blitz the mushrooms and cook them dry in butter until every drop of water has gone; this duxelles is where most wellingtons fail.
3. Lay the prosciutto out overlapping, spread the duxelles over it and roll the beef up tightly in it.
4. Wrap that in the pastry, seal it, glaze with beaten egg and chill again.
5. Bake hot at 200C for about 25 minutes to 52C internal, then rest ten minutes before slicing.

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