Mini Beef Wellington

It's a treat in our house when I decide to make these mini beef wellingtons. If you are a meat eater, you will love this dish. These are individual servings that can be shared. This recipe can also be found at gardengirlrecipes.com.

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Ingredients:

2 5.5-6 ounce filet mignons

salt and pepper

1-2 tablespoons olive oil

1-2 tablespoons yellow mustard

227g crimini or wild mushrooms, cleaned and quartered

1 thyme sprig, leaves only

1 puff pastry sheet

4-6 slices of Parma ham

1 egg beaten with 1 tbsp water

maldon salt

Place the quartered mushrooms in a food processor and pulse into small pieces.

Cook the chopped mushrooms in a hot pan with the thyme leaves and a sprinkle of salt and pepper. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste.* Remove from the heat and let cool.

Season the meat generously with salt and pepper. Then sear the meat in a hot pan with 1-2 tablespoons olive oil for 30-60 seconds until browned all over and rare in the middle.

Brush the meat all over with the yellow mustard and set aside.

Lay a large sheet of cling film on a work surface and place the Parma ham in the middle, overlapping them slightly, to create a square. Then spread the cooled mushroom paste over half the ham.

Place the meat on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Then chill in the fridge for at least 20 minutes.

Preheat the oven to 450F. Then place the puff pastry on a lightly floured surface and roll into two rectangles large enough to envelop the meat. Remove the cling film from the beef, then place the ham-wrapped filet on the pastry puff, brush the edges of the pastry with the egg wash, and wrap the filet in the pastry. Trim the pastry and wrap it in the cling film. Chill for at least 10 minutes.

Remove the cling film from the pastry. Place the pastry on a baking sheet. Brush all over with the egg wash, score, and sprinkle with some maldon salt. Then bake for 20-25 minutes, depending on how rare or well done you like you meat.