Rundvlees Wellington

Bereiding

1. 1

   doe 400 g champignons into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and kook over a high verhit for ongeveer 10 mins, tossing frequently, to kook out the moisture from the champignons. Spread out on a plate to cool.

2. 2

   verhit in a frying pan and voeg toe a little olijfolie 1 snuf olive oil. breng op smaak the rundvlees and sear in the hot pan for 30 secs only on each side. (You don't want to kook it at this stage, just colour it). verwijder the rundvlees from the pan and laat to cool, then brush all over with the mosterd.

3. 3

   Lay a sheet of cling film on a work surface and arrange 6-8 slices parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the champignon paste over the ham, then leg the seared 750 g rundvlees fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and champignons around the rundvlees to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 mins to laat the rundvlees to set and houd its shape.

4. 4

   Roll out 500 g puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. verwijder the cling film from the rundvlees, then lay in the centre. Brush the surrounding pastry with ei yolk. schep erdoor the ends over, the wrap the pastry around the rundvlees, cutting off any excess. Turn over, so the seam is underneath, and leg on a baking sheet. Brush over all the pastry with ei and chill for ongeveer 15 mins to laat the pastry rust.

5. 5

   verhit the oven to 200C, 400F, gas 6.

6. 6

   Lightly score the pastry at 1cm intervals and glaze again with beaten ei yolk. bak for 20 minuten, then lower the oven setting to 180C, 350F, gas 4 and kook for another 15 mins. laat to rust for 10-15 mins before slicing and serving with the side dishes of your choice. The rundvlees should still be pink in the centre when you serveer it.