Recipe: Parma Ham and Wild Mushroom Beef Wellington

Why not celebrate Easter Sunday with this traditional Beef Wellington with Parma Ham, a real treat for the whole family!
This recipe serves 4-6

Ingredients

750g beef fillet, trimmed
3 tbsp olive oil
1 ½ tbsp English mustard
300g wild mushrooms, finely chopped
½ tsp thyme leaves
10 slices Parma Ham
100g Brussels paté
500g ready rolled puff pastry
1 egg, beaten
Pinch of cracked black pepper

Method

• Rub the beef fillet in 1 tbsp olive oil, salt and pepper. Sear in a pan for one minute a side, cool slightly then brush with mustard. Chill for 15 minutes
• Meanwhile, fry the mushrooms with thyme in 2 tbsp olive oil for 8-10 minutes until softened
• Lay Parma Ham slices over a long sheet of clingfilm, overlapping them slightly. Spread a thin layer of paté and then mushrooms over the Parma Ham
• Position the beef fillet in the centre and wrap the Parma Ham tightly around the beef, twisting the clingfilm ends to tighten. Chill for 30 minutes
• Lay the pastry out on a floured surface and brush with beaten egg. Unwrap the beef and place in the centre of the pastry. Wrap up the beef in pastry and place on a baking sheet. Brush with beaten egg and chill for at least 30 minutes
• Brush with more beaten egg and lightly score the top, then roast in the oven for 35-40 minutes until golden. Rest for 5-10 minutes before serving.