Ingredients
Method
1.Heat oil in large frying pan, season beef, cook over high heat until well browned all over. Remove from pan. Wrap tightly in plastic wrap to hold shape. Place on a plate, refrigerate 1 hour.
2.Meanwhile, process mushrooms, shallot and garlic until chopped finely. Heat butter in same pan, add mushroom mixture. Cook, stirring, until liquid has evaporated. Transfer to small bowl, season to taste, cool. Stir in tarragon and parsley.
3.Preheat oven to 220°C (200°C fan forced). Line oven tray with baking paper, place wire rack over tray.
4.Cut beef into four, spread top of each with pâté Put one slice prosciutto onto bench, overlap slightly with another slice and top with another slice in the centre. Spread a quarter of the mushroom mixture evenly over centre of prosciutto. Place beef, pâté-side up, on one short end of prosciutto. Enclose with prosciutto. Repeat with remaining prosciutto, mushroom mixture and beef.
5.Place beef in centre of each pastry sheet, fold two sides over to enclose beef, press pastry onto sides of beef. Trim excess pastry away. Press edges of pastry together with a fork. Cut a small steam hole on top of each wellington. Decorate with pastry scraps.
6.Place wellingtons on wire rack, brush with egg. Bake about 20 minutes for medium beef. Stand wellingtons on rack for 10 minutes before serving.
