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1.
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Preheat the oven to 400 degrees F. 2.
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Season the filet of beef with salt and pepper lightly.
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Heat oil in a large pan with garlic and fresh thyme in it and sear the meat on all sides.
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Dont cook the meat, just brown each side.
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Let it cool and then brush it with the mustard.
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Let it sit on a cutting board to cool.
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3.
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Chop the mushrooms in a food processor to make a puree.
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4.
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Throw the puree in a hot pan with no oil and sweat out all of the liquid.
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Let the water evaporate and then set it aside to cool.
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5.
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Lay slices of parma ham down on a large piece of cling film, slightly overlapping, then brush with mushroom mixture.
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6.
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Put the beef in the middle of the ham and roll the ham around the beef using the cling film.
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Twist the ends of the cling film to tighten the roll, then refrigerate it for 15 minutes to let it set.
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7.
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Roll your puff pastry and then brush the edges with egg wash.
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Roll the pastry over the beef completely covering it.
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Cut off any excess pieces.
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Brush the top with egg wash. 8.
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Put your roll back in the fridge for 5 minutes.
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Brush with egg wash again and bake for 35-40 minutes.
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Let it cool for 10 minutes before slicing.
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Beef Wellington must be served in slices after cooking and served with any side dish you desire.
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Make sure you dont make small thin slices as that could dry out the meat before eating.
