- 340g Beef Fillet (Centre Cut)
- 60g finely chopped onion
- 2 cloves of finely chopped garlic
- 200g of finely sliced button mushrooms
- 30g butter
- 2 tbsp of olive oil
- 2 pinches of finely chopped fresh rosemary
- Sea salt
- Coarse black pepper
- 3 slices of Serrano Ham
- 250g of ready-made puff pastry (1 pack of jus-rol puff pastry ready rolled sheet)
- 1 beaten egg
- Heat a heavy-based frying pan, adding 10g of butter and a splash of oil. Then sweat the garlic and onion slowly over a gentle heat so it doesn’t colour.
- Place the mushrooms into a bowl, add 20g of melted butter (you can do this in the microwave) and a tablespoon of olive oil, then gently mix together.
- Spread the mushroom mix evenly on to a baking tray and cook at 210°C / 180°C (fan) / 400°F / Gas 9 for 15 minutes. Allow to cool and coarsely chop the cooked mixture. Then mix with the cooked onions and fresh rosemary, and season to taste with salt and pepper.
- Season the fillet steak to taste. Heat a heavy-based frying pan adding 1 tbsp of olive oil. Once hot place the fillet in the pan and sear it all over to seal in the juices.
- Optional Step: If you prefer your beef medium or well done then after searing place the fillet in the oven for 10 to 15 minutes (the longer you leave it in, the more well done it will be) if not move onto step 6.
- Lay the Serrano Ham on a sheet of clingfilm, lightly overlapping the edges. Spread the mushroom mixture evenly on the ham, then place the fillet in the centre and wrap the fillet tightly in the clingfilm. Finally, twist the ends of the clingfilm and refrigerate for 30 minutes.
- Lay a sheet of cling film on your worksurface and place the pre-prepared pastry sheet on top (the pre-rolled 250g rectangle should give you plenty). Then place the fillet in the centre and bring one edge of the pastry up to the middle of the beef, then firmly roll the fillet until it meets the other edge. Then trim to a 1cm overlap, lay the pastry back down and squeeze the pastry along the edge to seal (so it’s about half as thick along the join) use the beaten egg to egg wash leaving the ends for the moment.
- You now have a cylinder shape with excess pastry at both ends. To finish the ends simply fold the pastry edges in and remove the excess to avoid multiple layers. Then egg wash the ends. Now use cling film to wrap the beef turning the ends to make it tight.
- Refrigerate once again for 15 minutes. Then remove cling film and give it one last light egg wash, score the pastry with the back of a knife along the top to create a decorative pattern, place on a preheated tray and bake in the oven at 200°C / 180°C (fan) / 400°F / Gas 9 for approx. 30 minutes.
Serve with your choice of seasonal vegetables and either creamy mashed potatoes or Dauphinoise & enjoy!