Serving: 4 | Prep: 30 min | Cooking: 20 min
Ingredients:
4 Fillet Steak
Salt & Pepper
Olive Oil
Mustard
500g Black Mushrooms
2 Parma Ham
1 Puff Pastry
3 Eggs
4 Fillet Steak
Salt & Pepper
Olive Oil
Mustard
500g Black Mushrooms
2 Parma Ham
1 Puff Pastry
3 Eggs
Method:
1 . Preheat the oven to 180°C (350°F)
2 . Season the beef fillet
3 . Heat some olive oil in a pan
4 . Seal the meat
5 . Brush on mustard (don’t care what Ramsay says, use your favourite mustard)
6 . Slice the mushrooms and blitz
7 . Place the mushrooms in a hot pan and let the water evaporate
8 . Lay out some cling film
9 . Lay down the Parma Ham
10 . Spread the mushrooms on
11 . Centre the beef fillet
12 . Roll it all up
13 . Chill in the fridge for 20 minutes
14 . Layout the puff pastry
15 . Place the beef in the middle
16 . Brush on the egg wash
17 . Roll & Tuck
18 . Chill in the fridge for 10 minutes
19 . Glaze with some more egg wash
20 . Score & Salt
21 . Stick in the oven at 180°C (350°F) for 20 – 25 minutes
1 . Preheat the oven to 180°C (350°F)
2 . Season the beef fillet
3 . Heat some olive oil in a pan
4 . Seal the meat
5 . Brush on mustard (don’t care what Ramsay says, use your favourite mustard)
6 . Slice the mushrooms and blitz
7 . Place the mushrooms in a hot pan and let the water evaporate
8 . Lay out some cling film
9 . Lay down the Parma Ham
10 . Spread the mushrooms on
11 . Centre the beef fillet
12 . Roll it all up
13 . Chill in the fridge for 20 minutes
14 . Layout the puff pastry
15 . Place the beef in the middle
16 . Brush on the egg wash
17 . Roll & Tuck
18 . Chill in the fridge for 10 minutes
19 . Glaze with some more egg wash
20 . Score & Salt
21 . Stick in the oven at 180°C (350°F) for 20 – 25 minutes