How to make it

  • Take lean, finely-grained beef 'fillets'
  • Season with salt and pepper
  • Place olive oil in a frying pan, and sear the meat to hold juiced in.
  • Remove from heat.
  • Coat the meat well with English mustard
  • The mushrooms:
  • Coarsely chop Portobello mushrooms, then place into food processor
  • Add salt to season and help remove excess water.... chop finely in processor
  • Drain off the excess water.
  • Place mushrooms into the frying pan, ADDING NO OIL OR BUTTER.
  • Fry until tender and darkened
  • To assemble:
  • Lay out a piece of plastic food wrap.
  • Place several slices of Prosciutto (parma Ham) flatly on the plastic.
  • Coat generously with the mushroom mixture.
  • Place the fillet of beef on top, in the center.
  • Roll this with the plastic to form a neat package.
  • Refrigerate 20 minutes, then remove from refrigerator.
  • The Puff Pastry:
  • roll it out to form a square
  • Unwrap the beef fillet
  • Place the beef onto the pastry, in the center.
  • Egg wash ---- whisk whole egg and liberally brush the over edges of the pastry around the beef
  • I used a pastry recipe from One that was really easy and there are some good ones
  • Roll the pastry up like a package, sealing with the egg wash.
  • Trim off loose overlap, and tuck ends under to seal the package
  • Chill for five minutes, then remove from refrigerator.
  • GLAZE the package with more egg wash
  • SCORE the package with a sharp knife to create a pleasant 'design' on the pastry
  • Season with rock or coarse salt.
  • Place into the oven at 350*F, and bake until golden brown.
  • Let rest 10 minutes before slicing
  • Slice thickly, about 1 inch thick for each piece.

Reviews & Comments 2

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    " It was excellent "
    donman ate it and said...
    Wonderful, wonderful recipe! Thanks :)
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    " It was excellent "
    midgelet ate it and said...
    I make this for company and like to use some bernaise sauce ( may be bought bottled ) in the recipe!
    Was this review helpful? Yes Flag

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