Ingredients

Step by step

1. Soak the porcini mushrooms in 150ml boiling water for 20 minutes. Strain the porcini, reserving the liquid, and finely chop the mushrooms. Melt the butter in a pan over a medium heat and cook the shallot with a big pinch of salt for 3-4 minutes or until softened and lightly golden. Add all the mushrooms to the pan along with the thyme and cook until softened (about 3-4 minutes). Add the wine, turn up the heat and cook until the wine has evaporated and the liquid has largely reduced. Take off the heat, stir in the double cream, season to taste, and set aside, leaving to cool completely.

2. Remove the beef from the fridge about 30 minutes before cooking and season well. Heat the oil in a large pan over a high heat. Sear the beef in the pan on all sides until well browned, about 2 minutes per side (keep the oil in the pan for the sauce later). Remove and allow to cool completely then transfer to the fridge for an hour. Pour any of the resting juices in with the mushroom water.

3. Roll out a large piece of clingfilm. Lay out the slices of Parma ham on the clingfilm so they overlap and are large enough to wrap around the entire piece of beef. Spread the mushroom mixture in an even layer over the ham. Brush the chilled beef with the mustard. Place the beef at one end of the ham and mushroom layers and, using the clingfilm, carefully roll the beef into a tight log shape, twisting the ends of the clingfilm to secure. Chill in the fridge for 30 minutes.

4. Unroll the pastry sheet with the shortest edge facing you on a large piece of baking paper. Using a rolling pin, gently roll out the pastry so the shortest sides/width is larger by about 2cm. Brush the entire pastry sheet with some of the egg. Remove the clingfilm from the beef and place the beef along the short edge of the pastry. Carefully roll the beef in the puff pastry until it is completely wrapped, finishing seam-side down. Fold in the loose pastry at each end, sealing with some of the egg wash. Transfer to the fridge, still on the baking paper, to chill for 30 minutes. Put the egg wash in the fridge at this time, too.

5. Preheat the oven and a baking tray to 200°C, fan 180°C, gas 6. Remove the Wellington from the fridge and brush with the remaining egg. Score the top of the pastry with a sharp knife, being careful not to go all the way through. Sprinkle the top with sea salt flakes. Using the baking paper, carefully transfer to the hot baking tray and bake for 25-30 minutes, according to how well you want your beef to be cooked. The pastry should be deeply golden. Once done, leave to rest for 30 minutes.

6. Make the sauce while the Wellington rests. Heat the oil in the pan used to sear the beef. Add the shallot, garlic and thyme, sauté for 5 minutes until golden. Add the brandy, scraping the bottom of the pan, and simmer until reduced by half. Add the beef stock along with the strained mushroom water. Turn the heat to medium-high and simmer until reduced by approximately half – don’t overdo it or it will become too concentrated. Add the cream, strain to remove the solids and season with black pepper.

7. Slice the Wellington into thick slices and serve with the sauce.