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1
Put the dried porcini in a heatproof bowl and cover with 1/2 cup boiling water.
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2
Let soak for 30 minutes, then drain, reserving the liquid.
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3
Chop the porcini, and set them and the liquid aside.
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4
Season the beef all over with salt and pepper.
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5
Melt half the butter in a heavy skillet over medium heat.
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6
When foaming, put the beef in the pan and brown all over for 4-5 minutes, taking care not to burn the butter.
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7
Put the beef on a plate and set aside to cool.
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8
Melt the remaining butter in a separate frying pan.
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9
Add the shallots and cook for 1 minute.
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10
Add the porcini and garlic, then the reserved porcini liquid and the cremini mushrooms.
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11
Increase the heat and cook until the mushroom mixture is dry.
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12
Season with salt and pepper and add the thyme, then set aside to cool.
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13
Put the pate in a bowl and beat until smooth.
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14
Add the mushroom mixture and stir well.
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15
Adjust the seasoning as necessary.
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16
Use a metal spatula to spread half the mushroom mixture evenly over one side of the beef.
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17
Lay a sheet of plastic wrap on the work surface and arrange half of the prosciutto on it so that the slices overlap.
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18
Place the beef mushroom-side down on the prosciutto.
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19
Spread the remaining mushroom mixture over the beef.
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20
Wrap the rest of the prosciutto slices, overlapped, over the top.
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21
Wrap the whole thing in the plastic wrap and refrigerate.
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22
Heat the oven to 425F.
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23
Take about one-third of the puff pastry from the package and roll it out to a rectangle 1/8 inch thick and 1 inch larger than the base of the roast.
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24
Transfer to a baking sheet.
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25
Prick well with a fork and bake until brown and crisp, 12-15 minutes.
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26
Let the pastry cool, then trim it to the size of the roast.
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27
Take the beef from the refrigerator and unwrap it.
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28
Brush the beef all over with some of the beaten egg, then place it on the pastry base.
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29
Roll out the remaining pastry to a rectangle about 12 by 14 inches.
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30
Use this to cover the beef, tucking the sides under the base and sealing the edges.
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31
Brush with the rest of the beaten egg.
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32
Place the Wellington on a baking sheet.
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33
Bake for 40 minutes for rare to medium rare beef, and 45 minutes for medium.
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34
Meanwhile, halve the parsnips lengthwise; if very large, cut them into quarters.
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35
Trim out any woody centers.
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36
Place a roasting pan over high heat and add the oil and butter.
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37
Fry the parsnips until golden brown on all sides, then transfer to the oven and roast for 20 minutes, turning occasionally.
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38
Take the parsnips from the oven.
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39
Drizzle the honey over them and stir carefully until they are well coated.
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40
Continue roasting for about 5 minutes.
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41
Remove the Wellington from the oven and let it stand for about 10 minutes before slicing.
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42
Put the parsnips in a large serving dish and spoon some of the honey glaze over the top to finish.
