Great Britain
Ingredients
- 450g/16oz thick beef tenderloin
- 2 tbsp extra virgin olive oil
- 2 tbsp yellow mustard
- 1450g/16oz mushrooms
- 4 thin slices of ham
- 240g/8.5oz puff pastry sheet
- 2 large egg yolks, beaten
- Salt, to taste
- Ground black pepper, to taste
Method
- Preheat the oven to 200°C/400°F.
- Season the beef generously with salt and pepper.
- Heat the oil in your Whatever Pan and sear the beef on all sides until well browned.
- Once browned, remove the beef from the pan and allow it to cool.
- Once cooled, brush the beef with mustard on all sides.
- Prepare the mushrooms by chopping them into smaller pieces and then placing them in the food processor. Pulse until very fine.
- In your cleaned Whatever pan, cook the mushroom on medium-high heat for 10 to 15 mins to release its moisture. Then set aside to cool.
- Roll out a large sheet of clingfilm. Lay out the ham pieces on the clingfilm so they overlap until it's large enough to cover the beef.
- Spread the mushroom mixture over the ham.
- Place the beef in the middle and roll the ham and mushroom over the beef using the clingfilm.
- Wrap up the beef tightly and twist the ends of the film to secure it. Chill for 20 minutes.
- Remove the film from the beef and roll out the puff pastry. Place the beef in the middle of the pastry dough. Brush the edges of the pastry with the beaten egg yolks.
- Fold the pastry around the beef and cut off any excess pastry.
- Brush the pastry with some beaten egg yolk on the top. Chill for 10 mins.
- Line your cleaned Whatever Pan with some parchment paper.
- Place the pastry-wrapped beef on the pan and score the top of the pastry.
- Bake at 200°C/400°F for 25 to 35 minutes until golden.
- Serve with gravy and enjoy.
