Easy Beef Wellington

Easy Beef Wellington

Method:

Dice the garlic, rosemary leaves, onion & mushrooms as finely as you can or use a food processer & season the beef with salt & pepper.

Wipe the pan dry & fry the mushrooms mix on a medium heat, stirring occasionally to remove all moisture & intensify flavour. Leave to cool.

Brush the cooled beef all over with mustard.

Spread the mushrooms on top, leaving a small margin along the edges.

Lay the puff pastry on cling film, unwrap the beef & place it in the middle of the pastry.

Wrap tightly in cling film & chill for 30 minutes/overnight if preparing ahead.

Remove cling film & brush the wellington with egg wash. Lightly score the pastry with the back of a small knife for a decorative effect.

Leave to rest for 15 minutes, this allows the meat to reabsorb some of the juices. Cut into 2inch thick slices & serve with mashed or roast potatoes.

Ingredients:

• 2 sprigs of fresh rosemary
• 400g UNCLE BEEF fillet of beef
• 2 garlic cloves
• 8 slices Parma ham or prosciutto
• 1/2 red onion
• 250g mixed mushrooms
• 1Tbs English mustard
• 1×320 g sheet of puff pastry
• 1 egg