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This classic recipie wraps a lean beef fillet in prosciutto mushrooms and a flaky puff pastry. Wrapping the beef in pancakes helps to keep the pastry crisp, as does putting the Wellington onto a heated baking sheet.
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750g lean beef fillet
1 olive oil
2 tbsp Dijon mustard
80g pack Waitrose Italian Prosciutto Crudo
160g Waitrose Roasted Muchroom Pâté
1 egg yolk
1 tbsp milk
1 Plain flour for dusting
320g pack Jus-Rol All Butter Puff Sheet
Rub the beef with the oil and season well. Preheat a large frying pan over a high heat, add the beef and sear on all sides for 5 minutes until golden brown. Remove from the heat and transfer to a wire rack to cool. When cool, brush with the mustard.
Lay 3 large sheets of clingfilm, overlapping, on the work surface. Put the ham slices on top, overlapping slightly, to form a rectangle 5cm longer than the beef and twice as wide. Add a layer of pâté , then lay the beef on top. Using the clingfilm, wrap the ham and pâté around the beef to form a parcel. Twist the clingfilm ends to secure. Chill for half an hour.
Whisk together the egg yolk and milk. Dust the work surface with flour and roll the pastry into a rectangle 10cm longer than the beef parcel and twice as wide. Unwrap the parcel and lay along one long edge of the pastry. Brush the opposite edge with the egg wash, then roll the beef up in the pastry to form a neat parcel. Press the ends to seal and trim off any excess. Cover and chill for half an hour.
Preheat the oven to 200°C, gas mark 6 and heat a baking tray for 10 minutes. Brush the pastry with the remaining egg wash, line the hot baking sheet with greaseproof paper and lay the parcel on top. Bake for 30 minutes for rare, then remove from the oven and leave to rest for 10 minutes before slicing and serving.
Typical values per serving when made using specific products in recipe
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