Beef Wellington

Ingredients

Pulse the mushrooms in a food processor with a little seasoning to a rough paste. Scrape into a pan and cook over high heat for about 10 minutes, tossing often, until all the moisture has cooked off. Spread on a plate to cool.
Heat a frying pan with a little olive oil. Season the beef and sear it for just 30 seconds on each side to colour it — you're not cooking it yet. Let it cool, then brush all over with the mustard.
Lay a sheet of cling film on the counter and arrange the Parma ham in slightly overlapping rows. Spread the mushroom paste over the ham, set the seared beef in the middle, and use the cling film to roll the ham and mushrooms tightly around the beef into a neat barrel. Twist the ends to secure and chill 15–20 minutes to set the shape.
Roll the puff pastry on a floured surface to a large rectangle about the thickness of a coin. Unwrap the beef and lay it in the centre, brush the surrounding pastry with egg yolk, fold the ends in, and wrap the pastry around, trimming any excess. Turn it seam-side down onto a baking sheet, brush all over with egg, and chill about 15 minutes.
Heat the oven to 200°C (400°F).
Lightly score the pastry at 1cm intervals and glaze again with egg yolk. Bake for 20 minutes, then lower the oven to 180°C (350°F) and bake another 15 minutes. Rest for 10–15 minutes before slicing — the beef should still be pink in the centre.

Adapted from TheMealDB and rewritten in our own words.