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Beef Wellington
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| 2lb4oz | middle cut beef fillet trimmed |
| 1/4 bunch | fresh thyme chopped |
Seasoning
Duxelles=. 3oz butter. 1 garlic clove chopped. 1lb2oz flat field mushrooms chopped. Few drops of truffle oil. 1tblsp finely chopped fresh parsley. English mustard to taste. 500g ready roll puff pastry. 1 egg lightly beaten.
Oven 180C/fan160C/GM4
Season fillets with thyme and seasoning and let it rest for 30 mins. Sear both sides of meat until golden brown and leave to cool. Melt 2oz of butter add garlic and mushrooms and leave them to sweat for 10 mins. Increase heat to evaporate liquid then stir in oil and parsley with more seasoning.
Smear beef with mustard. Lightly dust a baking tray with flour. Roll out pastry to wrap around beef, lift onto paper. Position the paper so that one of the longer sides is facing you. Spoon the mushroom mixture over half the pastry. Sit fillet on top. Brush edges with beaten egg. Using paper to lift pastry over beef. Seal the edges and trim ends. Line a baking sheet p,ace beef on top and brush with remaining egg. And chill for 30 mins. Bake in oven for 25 mins then increase temp to 200C/fan180C/GM6 and bake for a further 5-10 mins
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