Neven Maguire’s Individual Beef Wellington

INGREDIENTS

For the Filling:

• 2 tbsp Simply Better Single Source Irish Jersey Cream
• 50g Butter
• 3 Shallots, finely chopped
• 300g Chestnut Mushrooms, finely chopped
• 3 Thyme Sprigs
• 1 tbsp Chopped Fresh Parsley

For the Beef Wellington:

• 4 Simply Better Irish Angus Fillet Steaks
• 1 tbsp Simply Better Italian Extra Virgin Olive Oil
• 1 Pack of Simply Better Italian Prosciutto Di Parma
• 1 Block of Simply Better Ready To Roll All Butter Puff Pastry
• 1 Simply Better Free Range Corn Fed Large Egg
• 2 tsp English Mustard
• Plain Flour, for dusting
• Sea Salt and Freshly Ground Black Pepper

To Serve:

• 400g seasonal greens, steamed

METHOD

1. Heat the olive oil in a large non-stick frying pan over a medium heat. Season the steaks with sea salt and freshly ground black pepper. Cook for about 1 minute on each side. Remove from the heat and rest for at least 30 minutes.
2. In the same frying pan, melt the butter and the shallots and fry for 3-4 minutes until softened. Stir in the chestnut mushrooms together with the parsley and thyme and cook for 6 minutes until tender. Pour in the cream and simmer until the liquid has reduced and the mixture thickened. Put the filling into a clean bowl and leave to cool completely.
3. Preheat the oven to 220°C (200°C Fan /Gas Mark 6). Dust a work surface with flour and roll out the puff pastry into a large rectangle measuring about 45x30cm/18x12in and about 3mm thick.
4. Place the beef fillets on the pastry and brush with mustard. Place a slice of Prosciutto Di Parma on top each fillet and spoon the mushroom mixture into the middle, wrap the prosciutto around it. Slice the pastry down the middle and brush the pastry edges with the egg, then lift the pastry edges over the beef pressing down the sides well. Using a fork seal the rim neatly. Egg wash and place the parcels on a baking tray, seam-side down.
5. Cook in the oven for 15–20 minutes for medium rare, or a little longer if you prefer it more well done. Remove from the oven and allow to rest for 5 minutes before serving on warmed plates with steamed greens.