500g wellington fillet as even as possible, nice and marbled
Hot English mustard
10 thin slices of parma ham
300g chicken livers
Splash of madeira
300g mixed mushroom (button, oyster, wild)
Bunch fresh parsley
3 cloves Garlic, diced
All butter puff pastry shop bought
Egg yolk to glaze
Seal the meat by browning on all sides in a heavy bottomed pan
Make the duxelles. Fry off some garlic in butter and add the mushrooms. Continue to cook until the moisture has reduced totally.
Make the liver coating. Fry off the chicken livers in some butter, add a splash of madeira until the livers are browned and almost dried up. Add a small handful of chopped parsley.
Coat the beef in a nice layer of mustard. On a large piece of clingfilm (large enough for the beef), lay out the parma ham, then the mushroom, then the chicken liver on top in a layer. Add the beef in the middle, and wrap everything tightly around it, making sure the parma ham is totally covering the beef. Twist both edges of cling film and refrigerate for at least 1 hour.
Pre-heat your oven to 200C. Put a flat baking tray straight into the oven to heat with it.
Roll out the ‘bottom’ of the puff pastry into a large enough rectangle for the beef to rest on. Roll out another strip to go over the top. Add the beef, cover with the top of the pastry and seal with a bit of egg yolk. Crimp and decorate with pastry leaves using your leftover pastry. Glaze all over with egg yolk.
Pull the hot baking tray out of the oven and place the wellington carefully onto the middle. Cook for 35 minutes, allow to rest for 7-10. Slice and serve alongside roast potatoes, a red wine gravy and seasonal greens.