50g plain flour, sifted
1 free-range egg
1 cup milk
2 tsp parsley, finely chopped
1 tsp thyme leaves, finely chopped
850g beef eye fillet
3 heaped tsp Dijon mustard
3 heaped tsp horseradish cream
Leaves from 1 medium sprig fresh rosemary, very finely chopped
300g chestnut mushrooms, finely chopped
Knob or two of butter
6-8 slices San Daniele Ham or Prosciutto
1 sheet pre-rolled good quality puff pastry
Salt and freshly ground black pepper
Olive oil spray or straight olive oil
Preheat oven to 180˚C/350˚F.
To make the pancakes, add the sifted flour to a large mixing bowl, make a well in the center into which crack the egg and combine together using a balloon whisk. Whilst whisking pour in the milk and beat until the batter is smooth and has a consistency of thin, runny pouring cream. Add the herbs and season well with a pinch of salt and freshly ground black pepper.
Heat a crepe pan over high heat until smoking, coat base of the pan with a little olive oil then add enough batter to evenly, yet lightly coat the base, swirling the batter around the pan as you add it. Cook pancakes for 1 minute on the first side, then flip over using a palette knife and repeat on the second side. Note: Usually the second side will require less time than the first. Place pancakes onto a plate and layer each one in-between with a piece of paper towel. Set aside.
Warm another tablespoon or two of olive oil in a frying pan and when hot add the beef fillet and sear on all sides until browned. Remove from heat.
Add 1 tablespoon of freshly ground black pepper and a good amount of crumbled sea salt flakes to a dinner plate. Mix the Dijon, horseradish cream and finely chopped rosemary together in a small bowl then using a knife, liberally spread the mustard paste all over each side of the beef, then roll the fillet in the salt/pepper mixture.
Add the chopped mushrooms to a frying pan along with a good knob of butter and a pinch of salt, cook over medium heat for about 12-15 minutes or until most of the moisture is cooked away and the mushrooms resemble a somewhat drier texture. Remove from the pan.
Lay the slices of Prosciutto out on a flat surface, overlapping the edges to form an even layer of meat in which to wrap the beef fillet. Add the cooked-down mushrooms to the ham slices and spread out to form an even layer. Place the seared and seasoned beef fillet onto the Prosciutto and roll up, covering all sides and ends of the fillet with the Prosciutto.
Once the beef is securely wrapped in the Prosciutto, repeat this process with the pancakes – using one or two – possibly 3 pancakes, roll the fillet in the pancake to form a beef/Prosciutto/pancake parcel.
Finally lay down the pre-rolled sheet of puff pastry and wrap around the meat parcel to form a final outer casing. Tuck any excess pastry bits in and under the meat then liberally coat the entire Wellington with a good coating of egg wash.
Roast in the oven for about 40 minutes or until the center of the beef is as per your liking – rare-medium rare is generally best with this dish and the only way to know if you’ve achieved this result is to use a meat thermometer, which you insert into the center of the beef parcel before cooking.
When cooked as per your liking, serve hot cut into 2-3cm slices.