Irish Angus Beef Wellington

Ingredients

• 1kg Simply Better Irish Angus Fillet Barrel Sharing Steak, at room temperature
• 2 Tsp. Simply Better Toscano IGP Extra Virgin Olive Oil
• 3 Tbsp. Simply Better Hot Yellow Mustard
• 15g Simply Better Abernethy Sea Salted Butter
• 6 Shallots, finely chopped
• 1 Pack Simply Better Irish Portobello Mushrooms, very finely chopped
• 2 Garlic Cloves, finely chopped
• 3 Tbsp. French Brandy
• 2 Packs Simply Better Italian Prosciutto Di Parma
• Plain Flour, for dusting
• 1 Pack Simply Better Frozen All Butter Puff Pastry, thawed
• 2 Simply Better Irish Corn Fed Free Range Egg Yolks
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
• Simply Better Irish Made Beef Gravy, Simply Better Hot Honey Glazed Baby Carrots & Turnips to serve

Method

1. Dry the beef with kitchen paper and then drizzle with the oil and season generously. Heat a large non-stick frying pan over a high heat. Quickly sear the beef all over – about 4 minutes in total is perfect. Brush all over with the mustard and chill.
2. Add the butter to the same frying pan and sauté the shallots for 3-4 minutes to soften. Add the mushrooms and gently sauté for about 20 minutes until all their juices are completely evaporated. Stir in the garlic, then deglaze the pan with the brandy allowing it to reduce completely, stirring continuously. Spread out on to a baking tray lined with parchment paper to cool down.
3. Once cooled, arrange an overlapping layer of the Parma ham on clingfilm – about 2cm larger than the beef. Spread out the mushroom mixture and then add the chilled beef roll, adding all the Parma ham to enclose the beef completely. Wrap up tightly in clingfilm and chill again.
4. Cut a third off the pastry and roll out on a floured work surface to a rectangle that is roughly 30cm x 20cm. Place the pastry rectangle on a parchment lined baking tray. Remove the cling film from the beef and place in the centre of the pastry. Brush the sides with the egg yolks mixed with a pinch of salt. Carefully roll out the remaining pastry to a rectangle measuring roughly 30cm x 25cm (it needs to be wider than the base). Trim the edges, then crimp and seal the pastry before transferring to the fridge to chill.
5. Preheat the oven to 200°C (400°F/Gas Mark 6) with a baking sheet on the middle shelf. Gently score the beef Wellington, then brush with the rest of the egg wash. Carefully transfer to the hot baking sheet and roast for 45 minutes until golden brown (the internal temperature needs to be 63°C). Mop out any excess juices with kitchen roll, then leave in a warm place for 15 minutes. Carve the beef Wellington into slices and put on plates, then drizzle over the gravy. Add the honey glazed baby carrots and turnips to serve.