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1
Season the beef with salt and pepper and slightly sear it on each side in olive oil using a hot pan
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2
Brush the beef with English mustard when it comes out of the pan and leave it to rest
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3
Put the mushrooms in the blender with the garlic, season with salt and pepper, and blend until it becomes a creme
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4
The mushrooms need to be dried out.
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5
Cook in a dry hot pan until all the water comes out
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6
Assemble the wellington: on a flat plastic wrap film overlap the ham slices one next to each other on two rows.
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7
The ham sheet you created has to be big enough to wrap the whole beef
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8
Using the back of a spoon spread the mushroom paste on the ham until few inches from each edge
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9
Lay the beef in the center and roll it using the film.
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10
now the beef is wrapped in the ham.
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11
Roll the film all around and twist the ends tight.
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12
place in the fridge to ferm up for 20 minutes
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13
Time for the final wrap: remove the film and lay the beef on the puff pastry sheet.
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14
Fold the pastry all around until the edges meet and trim off the excess.
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15
Squeeze the sizes and make sure the beef is completely enclosed in the pastry.
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16
wrap everything with plastic wrap film and twist the ends tight.
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17
Leave in the fridge for 20min
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18
Brush the top with egg yolk, sprinkle with salt and bake for 35-40 min at 200F
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19
Leave the beef to rest for at least 10 minutes after it comes out of the oven.
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20
Do not slice it to thin.
