INGREDIENTS
800g fillet steak
8 to 10 slices prosciutto ham
500g block pastry
600g chestnut mushrooms
2 x Garlic cloves
Couple of good sprigs of fresh thyme
Cup full of sweet chestnuts
1 x egg for washing the pastry
Cling film
METHOD
Steps 1 to 5 can be done the day before.
STEP 1
Take the fillet out of the fridge for at least 30 mins to warm a little. The sear in a very hot pan with a table spoon of olive oil, until all sides are golden brown – 2 to 3 mins max.
Remove and brush with mustard while still hot and leave to one side.
STEP 2
Remove the stalks from the mushrooms, add to a food blender with 2 peeled cloves of garlic. Blend until small chunk – could do this in two batches to stop the blender getting too full. Recombine as one batch and add the cup of sweet chestnuts, salt and pepper and blend for 30 seconds more.
STEP 3
Very important step to remove the water from the mushrooms. Tip the crumbled mushroom mix into a dry hot pan and cook for 5 to 10 mins to remove plenty of water. Mix frequently to prevent burning, and sprinkle in some fresh thyme whilst cooking.
Remove from heat and set to one side to cool.
STEP 4
Unroll a couple of feet of cling film, then arrange the slices of prosciutto overlapping 2 x 5. This will form the outside wrap.
Season with pepper.
Spread the chopped mushrooms over the ham bed, then set the fillet at one end.
STEP5
Using the cling film, wrap the ham/mushroom outer around the fillet al the way round. Roll really tight, then twist the ends to tighten further. This helps to make sure that the fillet is even sized from one end to the other for even cooking. Put in the fridge to set.
STEP 6
When ready to cook, remove the fillet from the fridge.
Roll the pastry to about 10 inches wide and 14 inches deep – the long dimension goes around the fillet – so check with the cut you have.
STEP 7
Cling down on the surface again and lay the pastry down over the top.
Gently remove the fillet from the cling film that it has rested in,, and place at one end of the pastry. Using the cling film, roll up tight making sure that the pastry overlaps – but trim of excess. Stick the two ends with the beaten egg. Twist and tighten as before and place back in the fridge for 10 mins for the pastry to relax.
STEP 8
Pre heat oven to 200 degrees C, with the baking tray in.
Remove fillet from the fridge whilst the oven is warming and unwrap the cling film carefully then transfer to sit on some baking parchment. Brush all over with beaten egg and mark with a pattern of your choice.
Remove back tray from the oven, place the fillet on the hot try and return to the oven for about 35 mins.
After 35 mins, remove from the oven and rest for at least 10 mins. The pastry should be a golden brown.
SERVING SUGGESTION
Serves 5 to 6
Serve with roast potatoes and greens
PREPARATION AND COOKING
Preparation time: 60 mins
Cooking time: 30 to 35 mins
Cooking details: Allow at least 10 mins to rest before eating
