Easy Beef Wellington with Mushroom & Jamón

• 700 g Beef Tenderloin (1.5lb)
• 275 g Puff Pastry (10 oz)
• 250 g Mushrooms (9 oz)
• 75 g Black Olives (2.6 oz)
• 1 Egg
• Olive Oil
• Fresh/Dried Thyme (2 fresh sprigs or 1 teaspoon dried)
• Salt & Pepper to Taste
• 6 slices Prosciutto / Jamon Ham

Instructions

• Wash and finely slice mushrooms still as olives.

• Season the meat with salt and pepper. Heat up the oil during a pan (make positive the pan & oil square measure hot) before putting the meat in. Sear the meat from each aspect keeping the warmth on high (this can take solely 2-3 mins). Once the meat is cooked, transfer it onto a plate.

• currently give a contribution the mushrooms and olives. Add contemporary thyme (without stems),season with salt & pepper and saute (add a lot of oil if necessary) till all the water has gaseous from mushrooms (about ten mins). close up the warmth and let the mushroom combine relax.

• Place cling film on your table/work prime and canopy with half dozen prosciutto/parma/jamon slices. ensure the slices square measure overlapping one another. currently unfold the mushrooms over making an excellent layer.

• Place meat within the center and thoroughly fold the prosciutto with mushrooms over the meat/wrap the meat exploitation cling film. ensure it’s rolled tight. currently take the ends and twist them till the meat is sealed very tight and contains a barrel form look. Place it within the icebox for half-hour.

• 0.5 hour later: Take the meat out from the icebox. take away the cling film. Place new sheet of cling film on your work prime. place puff pastry over the cling film and place the meat within the center. Roll the puff pastry over the meat. Trim off the surplus pastry and seal it with egg wash. Seal each ends by pinching the pastry at the side of your fingers.

• currently place the cling blur the pastry and once more roll till it's tight (the tighter it's the higher the ultimate look).

• Place within the icebox for a minimum of ten minutes (you will prepare it the night before).

• Brush with egg wash and if you wish to impress your diners then mark the pastry with some lines (of your choice) exploitation back of your knife.

• Bake during a preheated kitchen appliance at 200C/400F for forty minutes.

• do away with and let it rest for ten minutes before serving.

• Serve with potatoes or potato mash and/or gravy!