Beef wellington with puff pastry

Instructions

• Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight.
• Remove the cling film, then quickly 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 then remove from pan let it cool
• place on a lightly floured surface and roll each piece of Pinar puff pastry 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 the pinar labneh over of ham
• spread the mushroom paste over on pinar labneh
• 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.
• rush the Pinar puff pastry with the egg wash. Remove the cling film from the beef, then wrap the Pinar puff pastry
• around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes.
• When you are ready to cook the beef wellingtons, score the Pinar puff pastry lightly and brush with the egg wash again,
• then bake at 200°C/Gas 6 for 15-20 minutes until the Pinar puff pastry is golden brown and cooked. Rest for 10 minutes before carving.