1kg/2lb GOOD BEEF FILLET ( from chadwicks )
3 tbs olive oil
250g / 9oz chest mushrooms ( add some wild ones if you like)
50g /2oz butter
1 large sprig of fresh thyme
100ml /3 1/2 fluid ounces of dry white wine
12 slices of proscioutto or pancetta or bacon
500g/ 1lb 2oz puff pastry (thawed if frozen)
a little flour for dusting
2 egg yolks with 1 tbs of water
Method: sit the 1kg beef fillet on a roasting tray,
brush with 1 tbsp olive oil and season with pepper
roast for 15 mins for medium rare, or 20 mins for medium.
when the beef is cooked to liking, remove from the oven to cool,
then chill in the fridge for about 20 mins.
while the beef is cooling, chop 250g chestnut mushrooms as finely
possible so they have the texture of course breadcrumbs.
you can use a food processor to do this, but make sure you pulse-chop the mushrooms
so they don't become slurry
heat 2 tbsp of oil and 50g of butter in a large pan and fry the mushrooms
on a medium heat, with the thyme, for about 10 minsuntil soft and season.
pour over 100ml of the wine and cook for 10 mins until all the wine has been absorbed.
the mixture should hold its shape when stirred,
remove the mixture from the pan and cool discard the thyme
overlap two pieces of cling film and lay the bacon / prosciutto over lapping each slice
spread half of the mushroom mixture then sit the beef fillet on it and spred the rest
of the mushroom mixture over the top and sides
use the cling film to roll it all together and roll into a sausage shape.
twisting the ends of cling film to tighten as you go.
chill the fillet while you roll out the pastry.
dust the work surface with flour, roll out a third of the 500g pack of pastry
to a 18 x 30 cm an dplace on a nonstick baking sheet.
roll out the rest of the pastry to a 28 x 36 cm.
unravel the beef fillet from the cling film and sit in the centre of the the smaller piece of pastry. beat the 2 egg yolks with 1tsp of water and brush the pastry's edge and the top and sides of the fillet.
using the rolling pin carefully lift and drape the bigger piece of pasrty over the fillet
pressing well into the sides. trim the jions to about a 4cm rim.
seal the rim with the edge of a fork or spoon handle.
mark the wellington with a knife careful not to cut into the pastry and score diagonal lines.
chill for at least 30 mins and up to 24 hours
heat the oven to 200c/gas 6.
brush the wellington with a little more egg yolk and cook until golden brown and crisp-- 20-25 mins for medium-rare beef, 30 mins for medium.
allow to stand before serving in thick slices