400 g beef fillets
Oil, for frying
500 g mixture of wild mushrooms, cleaned
1 thyme sprig, leaves only
500 g puff pastry
8 slices of Parma ham
1 cup PEPPADEW® Sweet Piquanté Peppers Hot Whole or Hot Slices
2 egg yolks, beaten with 1 tbsp water and a pinch of salt
Salt and black pepper
- Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight.
- Sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle.
- Remove from the pan and leave to cool.
- Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste.
- Remove the duxelle from the pan and leave to cool.
- Cut the pastry in half, place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets.
- Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelle and PEPPADEW® Sweet Piquanté Peppers evenly over the ham.
- Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log.
- Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash.
Score the pastry lightly and brush with the egg wash again, then bake at 200°C for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving.
Beef fillet can be replaced with any other protein i.e. pork or venison