'Slade Pie' AKA Beef Wellington

Introduction: 

Thanks to our good friends the Slade family of Rode! This recipe has been edited a wee bit, suffice to say that there was a lot of red wine glugging involved in the original!

The ingredients below should be enough for 4 people, but if you keep the red wine handy no one seems to mind! 

Ingredients: 

200g of flat cap mushrooms, roughly chopped
200g good mushroom pâté
Sea salt and freshly ground black pepper
Fussels (is there really any other?) Rapeseed Oil
750g piece of prime beef fillet
1tbspn English mustard
1tbspn Fussels FGS sauce
8 slices of Parma ham
500g ready-made puff pastry
Flour, to dust
2 egg yolks, beaten
2 bottles 'Châteauneuf Du Pape' to assist preparation only...for use throughout by Chef's as necessary

To keep the pastry dry and crisp when cooking, we wrap the beef and mushrooms in a layer of Parma ham to shield it from the meat juices.

Preparation: 
  1.  Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 minutes, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.
  2. Add the mushroom pâté to the cooled mushrooms and mix together - leave on plate to cool.
  3. Heat a frying pan and add a little Fussel's Rapeseed Oil. Season the beef and sear in the hot pan for 30 seconds only on each side. (You don't want to cook at this stage, just colour it). Remove the beef from the pan and leave to cool, then mix the mustard and FGS sauce together and brush all over.
  4. Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 minutes to allow the beef to set and keep its shape.
  5. Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Do try and remember to remove the cling film from the beef at this stage!, then lay in the centre of the puff pastry (that's lay the beef in the centre of the puff pastry, not take a nap in the pastry). Brush the surrounding pastry with egg yolk. Fold the ends over, then wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 minutes to let the pastry rest.
  6. Heat the oven to 200°C/400°F/gas 6 or something like that.
  7. Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for some time (we guess its probably something like 20 minutes but who knows), then lower the oven setting to 180°C/250°F/gas 4 and cook for another number of minutes (let's try 15 minutes this time). Allow to rest for 10-15 minutes or enough time for another glass of wine, before slicing and serving.
  8. The beef should still be pink in the centre when you serve it with your favourite vegetables.

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