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1
Season your fillet steak with salt and pepper.
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2
In a skillet fry the fillet.
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3
Make sure you lock it so that all the sides are cooked.
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4
Do not over cook because it will soon go into the oven - make sure it is cooked rare.
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5
Brush English Mustard around all sides of the steak.
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6
Cut up mushrooms and put in blender.
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7
Season.
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8
Blend until fine but not yet into a paste.
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9
Take mushrooms out of blender - be sure to try and get rid of the excess water that the mushrooms let out.
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10
Put mushrooms straight into a pan - no butter or oil.
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11
Cook for 3 minutes.
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12
Lay down plastic wrap.
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13
On top of the plastic wrap lay down slices of parma ham.
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14
On top of the parma ham evenly layer the mushrooms.
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15
Put the mustard steak in the middle.
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16
Roll all together tightly (like you are rolling sushi) and refrigerate for 10 minutes.
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17
Preheat oven to 200C.
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18
Lay down sheet of pastry.
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19
Take steak out of fridge, unwrap the plastic and put in the middle of pastry sheet.
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20
Lightly whisk egg.
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21
Baste around sides to be sure that the pastry sticks together well.
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22
Fold sides up carefully and tuck in (just as though you are wrapping a present).
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23
Baste all the pastry with remaining egg.
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24
Set on an oven pan and cook until pastry is golden brown and crispy.
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25
Cut pieces an inch think with a bread knife and serve hot!
