BEEF WELLINGTON

1 kg middle cut beef fillet
2 tbsp. fresh thyme leaves
sea salt/freshly ground black pepper
1 tbsp. hot mustard
500 g block puff pastry
1 egg
5 g melted butter
60g butter
1 garlic clove, chopped
500 g champingon mushrooms, finely chopped
1 tbsp. parsely, chopped

Trim the beef of excess fat and tendons, then season with thyme, sea salt and black pepper.
Set to rest for 30 minutes. Sear the beef in a preheated pan on each side until golden brown, then set aside to cool to room temperature.
For the Duxelle, sweat butter, garlic and mushrooms over low heat until all the moisture has evaporated. Add parsley, and season with salt and pepper.
Set aside to cool to room temperature.
Evenly coat the beef with mustard. Dust a parchment paper with flour.

Roll the pastry onto the paper to size so the beef can be completely rolled in the pastry.
Spread the Duxelle evenly over the length of half of the pastry. Set the beef on top of the Duxelle. Roll the beef up in the pastry, leaving an overlap of 3 cm. Brush the overlap with the beaten egg and seal. Trim the ends of the pastry so they are even with the beef.
Lightly brush the top of the pastry with melted butter and refrigerate for 30 minutes.
Preheat oven to 180C/350F/Gas 4. Cook the beef Wellington on a baking tray for 25 minutes or until dark golden.

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