Beef Wellington - Mustchup

Ingredients

• Pour olive oil into frying pan until hot
• Season fillet of beef with salt and pepper and then place in pan and seal all sides.
• Remove from pan and immediately brush with Must Chup whilst still hot. Then place on a plate and let it sit and relax.
• Then make the duxcelle by putting the chestnut mushrooms in a blender, add the garlic, salt and pepper and blitz until smooth
• Pour the duxcelle mixture into a dry frying pan so that it removes the water.
• Add some thyme and mix
• Roll out a layer of cling film on a chopping board and lay the Parma ham in the centre next to each other
• Then evenly lay the duxcelle on top of the Parma ham (Not to the ends of the Parma ham)
• Place the fillet of beef on top of the duxcelle and roll over the cling film around the beef.
• Roll it nice and tight into a cylindrical shape and squeeze and twist the ends. The tighter the better.
• Place in the fridge for 15 minutes to firm up.
• Once set take out of the fridge and remove the cling film.
• Roll out some more cling film onto a chopping board and place a layer of puff pastry onto the cling film already rolled out.
• Place the unwrapped cylinder of beef in the centre of the puff pastry and using the cling film roll the pastry round the beef until the ends meet.
• Trim off any pastry and twist the ends of the pastry until the beef is completely sealed.
• Roll the cling film round the pastry cylinder and squeeze until it is nice and tight. The more you twist the better the shape.
• Place back in the fridge for 5 minutes and then takeout of fridge and remove the cling film
• Brush pastry with egg yolk
• Then score pastry with the back end of a knife for appearance
• Sprinkle salt on top of pastry for crispiness
• Place in a pre-heated oven for 200 degrees centigrade for 35 minutes
• The remove from oven and rest for 10 minutes so meat can rest and re absorb all the juices.
• Then slice and serve
• Beef will be pink inside