Beef Wellington Ramsay Style - filet of beef

Method

• Season your fillet steak with salt and pepper.
• In a skillet fry the fillet.
• Make sure you lock it so that all the sides are cooked.
• Do not over cook because it will soon go into the oven - make sure it is cooked rare.
• Brush English Mustard around all sides of the steak.
• Cut up mushrooms and put in blender.
• Season.
• Blend until fine but not yet into a paste.
• Take mushrooms out of blender - be sure to try and get rid of the excess water that the mushrooms let out.
• Put mushrooms straight into a pan - no butter or oil.
• Cook for 3 minutes.
• Lay down plastic wrap.
• On top of the plastic wrap lay down slices of parma ham.
• On top of the parma ham evenly layer the mushrooms.
• Put the mustard steak in the middle.
• Roll all together tightly (like you are rolling sushi) and refrigerate for 10 minutes.
• Preheat oven to 200C.
• Lay down sheet of pastry.
• Take steak out of fridge, unwrap the plastic and put in the middle of pastry sheet.
• Lightly whisk egg.
• Baste around sides to be sure that the pastry sticks together well.
• Fold sides up carefully and tuck in (just as though you are wrapping a present).
• Baste all the pastry with remaining egg.
• Set on an oven pan and cook until pastry is golden brown and crispy.
• Cut pieces an inch think with a bread knife and serve hot!