Ingredients

Method

In a large non stick frying pan, seal the fillet of beef on all sides and then wrap in two layers of cling film rolling it tightly into a cylindrical shape and place in the fridge for 30 minutes.

In the same frying pan heat the butter and oil over a medium heat and add the finely chopped mushrooms and sauté the mushrooms until they begin to colour and soften, should take around 5 minutes. Now add the thyme, garlic, vinegar and wine and cook until the liquid has evaporated (5-10 minutes). Remove from the heat and add the crème fraîche, mustard and season to taste. Set aside to cool.

Preheat the oven to 400ºF / 350ºF Fan or 200ºC / 180ºC Fan

on a chopping board lay out 6-7 slices of parma ham, overlapping each other making a rectangular shape, longer than the beef fillet. Gently spread half of the mushroom mixture over the parma ham and place the fillet on top and cover each end of the fillet with a parma ham slice. Wrap the parma ham around the fillet and use the remaining mushroom mixture on the top and lay the rest of the parma ham over the top so the the fillet is completely encased. Season the fillet and wrap in cling film and place in the fridge to chill.

Line a baking sheet with baking paper and set aside. Roll out the pastry so that the pastry is 3cm longer and wider than the fillet. prick the pastry with a fork, place another baking sheet to stop the pastry from puffing up and bake in the oven for 15-18 minutes or until golden and crisp. Remove the top baking sheet.

Remove the beef from the fridge and remove the cling film and place the fillet in the centre of the pastry and drape the uncooked pastry over the fillet pressing the pastry tightly to the fillet to remove as much air as possible. Fold the ends in tightly like wrapping a parcel. press the pastry to the cooked pastry and trim away any excess. taking a fork crimp the edges all around to seal the two pieces of pastry and brush with the egg yolks to glaze the fillet.

Using a sharp knife score diamond patterns over the surface of the pastry and cut out any shapes you might like from any remaining trimmings. Brush them with the beaten egg and stick them to the pastry. Glaze all over for a second time and place in the fridge for 30 minutes or in the freezer for 20 minutes.

Remove from the fridge and brush with the glaze for a third time and bake in the oven for 30-35 minutes until golden brown and puffed up. Use a digital probe to check the centre of the fillet is 55-60ºC (for medium rare or cook for 35-40 minutes for medium). Rest for 5 minutes then slice and serve.