SERVINGS: 2 people
600g beef Tenderloin
2 tablespoons Olive Oil
¼ cup English mustard or horseradish (60g)
2 shallots, finely diced
2 teaspoons fresh thyme
500g mushroom, sliced (we love portobello)
4 cloves garlic, minced
12 slices prosciutto, thinly sliced
2 sheets puff pastry
1 egg, beaten
1 teaspoon salt
½ teaspoon pepper
Let the beef tenderloin come to room temperature. Season with salt and pepper on all sides. Heat a large on high heat and heat the olive oil. Cook the eye fillet till dark brown on all sides (including the ends}. Remove from the pan and transfer to a plate or wire rack and brush the mustard on all sides while it's still warm & let rest.
In the same pan, add the butter, shallots, mushrooms, garlic, and thyme. Sauté until all the liquid has evaporated and mushrooms are starting to brown, to a dry paste, Season with salt and pepper to taste.
Remove the mushroom from the pan and let cool completely.
Place a large layer of overlapping sheets of cling wrap on a bench that is twice the length and width of the tenderloin.
Lay the prosciutto slices slightly overlapping in an even square layer.
Spread the mushroom mixture evenly over the prosciutto.
Place the beef fillet at the bottom of the prosciutto. Using the cling wrap to help lift and roll, tightly wrap the beef in the prosciutto. Wrap the entire roll tightly with cling wrap and place in the fridge for 15 minutes to chill.
Preheat the oven to 200°C.
Join the two sheets of puff pastry together. Unwrap the beef roll and place it on the pastry, rolling it up tightly. Place the Wellington seam-side down on a lined baking tray and cut some small vents in the top. Brush thoroughly with the beaten eggs and bake for 35 minutes or until the puff pastry is golden brown and the internal temperature of the beef is 57c for medium-rare.
Rest, uncovered for 15 minutes before carving to serve.
Serve with red wine jus.