4 small beef fillet steaks, trimmed
1 shallot, finely chopped
200 g chestnut mushrooms, finely chopped
2 sprigs thyme, leaves stripped and chopped
300 g puff pastry
8 slices Parma ham
1 egg, beaten to glaze
- Heat a frying pan until very hot. Rub the steaks all over with olive oil and season well. Sear for a minute on each side, then remove from the pan and leave to cool completely.
- Cook the shallot in a knob of butter until soft, add the mushrooms and thyme, then season and cook, stirring occasionally. The mushrooms will give out a bit of water, so keep cooking them until there is no moisture left in the pan. Leave to cool.
- Roll out the pastry to 10c coin thickness. Cut out 4 circles that are 2½cm larger than the fillets, and 4 more circles that are 3½cm larger. Sit the smaller circles on a baking sheet.
- Sit the fillets on 2 overlapping pieces of ham and top each fillet with some of the mushroom mix.
- Wrap each of the fillets up in the slices of ham.
- Sit each fillet on the smaller pastry circles, then brush the edges with egg.
- Drape over the larger circles and press to seal, making sure there are no air pockets.
- Mark the edges with the back of a fork and glaze the outside with egg.
- Score the top of the Wellingtons. Chill for 15 minutes. Heat the oven to 220C/fan. Bake the Wellingtons for 12 minutes for medium rare, 15 minutes for medium.