1kg beef eye fillet
Salt and pepper to season
2T dijon mustard
400g button mushrooms, chopped
200g portobello mushrooms, chopped
1/3 brown onion, diced
1/2T fresh thyme leaves
400g puff pastry, thawed
1 egg, lightly beaten
- Tie with fillet with kitchen string at 4 sections of the fillet. Season with salt and pepper.
- Coat a fry pan with olive oil and sear the fillet over a high heat until we’ll browned, 10-12 minutes. Transfer to a plate and remove the string. When cool enough, coat in mustard and refrigerate.
- Pulse the mushrooms, onion and thyme in a food processor until very fine. Add to the fry pan with the butter and cook until the liquid has reduced. Approximately 20 minutes. Cool in the fridge.
- Place two layers of cling film on to a chopping board overlapping, twice the length of the fillet. Place the prosciutto into a layered rectangle large enough to cover the fillet. Spread the mushroom mixture evenly over the prosciutto.
- Place the fillet at the bottom of the prosciutto and roll up tightly using the cling film. Once rolled into a log, twist the cling film ends and refrigerate.
- Preheat the oven to 220°C. Place another two pieces of cling film onto a chopping board and roll the pastry out into a rectangle large enough to completely cover the fillet. Remove the fillet from the cling film and place a third of the way up the pastry. Brush the pastry with the egg and roll the fillet tightly in the pastry using the film. Twist the ends to remove any excess pastry.
- Place the fillet onto a baking paper lined tray and brush all over with the egg. Score some light lines along the top of the pastry.
- Bake for 40 minutes and rest for 10 minutes.