Cooking Level: ★★★☆☆
1 kg Australian beef tenderloin
1 kg Shiitake mushrooms
Salt black pepper to taste
3 thin slices of shaved Espuna serrano ham
2 tbsp of mustard
7 ounces Puff pastry
2 Beaten egg yolks/ free range
Heat oven to 200 °C.
Rub the fillet with salt and pepper.
Heat the olive oil in a pan on high heat.
Pan fry the meat in a pan until nicely browned on all sides. Once cooled, brush the meat with Dijon mustard.
In a food processor make purée from the mushrooms. Or you can chop finely with a knife.
Heat a large pan on medium high heat and cook the mushroom purée, allowing the mushrooms to release their juices and cook them until all the water has dissolved .Then set aside the mushrooms to cool a little. You can add a dash of cooking cream and fresh chopped parsley
Lay the slices of the ham on a plastic wrap so that they overlap. Spread the cool mushroom mixture on the ham. Place the cool and rested beef in the middle and then roll the mushroom and ham over the beef, using the plastic wrap. Wrap up the beef fillet into a barrel shape, twist the ends of the plastic wrap and put into the refrigerate for about 30 minutes to firm up.
On a floured surface, roll out the puff pastry sheet. The size should be big enough to wrap the beef, remove the plastic wrap from the beef and put the beef in the middle of the pastry dough.
Fold the pastry around the beef and make sure is tight and no air inside, cut off the excess dough, Place on baking pan with buttered parchment paper, and brush with beaten egg-yolk all over the top
Make holes on the pastry with a sharp knife, Bake for 35-40 minutes. The pastry should become golden when done.
Remove from oven and let rest for 15 minutes before serving. Slice it to 1-inch slices.
SOUTH STREAM TIPS
A very classic and timeless dish named after Arthur Wellesley, 1st Duke of Wellington. Perfect accompanied with roasted spuds and Brussel sprouts. A nice reduced red wine gravy and a good glass of red wine and you have a very classic dinner.