Lamb wellington – Andy Cooks

Ingredients

• 1 kg (approx. 2.2 lbs) lamb fillet
• 2 tbsp peanut oil
• 300g (approx. 10.5 oz) Swiss brown mushrooms, which is roughly 2.5 cups chopped
• small bunch of rosemary, finely chopped
• 50g (3.5 tbsp) butter
• 100ml (7 tbsp) brandy
• 150g (1 1/8 cups) flour
• 240ml (1 cup) milk
• 3 eggs
• 5 slices prosciutto
• 2 tbsp Dijon mustard
• 2 sheets butter puff pastry
• flaky sea salt, to finish