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1
Start by washing the dried mushrooms in cold water, then put them into a bowl and cover with boiling water. Leave to soak for 20 minutes.
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2
Preheat a tablespoon of oil in a large frying pan on a high heat. Season the beef well with salt and black pepper, then fry for one minute on each side to seal. Remove from the pan and put into the fridge to cool.
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3
Peel the onion and garlic, chop the fresh mushrooms in half, drain the dried mushrooms and put them all together into a food processor and give them a quick blast.
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4
Heat a tablespoon of oil and butter in a frying pan and add the onion and mushroom mixture. Season with salt and ground black pepper and cook for 5-10 minutes or until soft. Add in the chopped thyme and marsala and give everything a good stir. Remove the pan from the heat and set aside.
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5
Take the pastry out of the fridge. Cut in half and place on a lightly floured surface and roll out into a large rectangle shape, large enough to envelop the two beef fillets.
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6
Place four Parma ham slices in the middle, overlapping them slightly, to create a square. Spread one tablespoon of mushroom mixture evenly over the ham and place the beef fillet on top. Brush the edges of the pastry with the beaten egg.
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7
Pull up the corners and edges of the pastry so they meet and overlap slightly in the middle. Then turn the parcel right-side up and shape it around the sides a little with your hands. If the pastry feels soft, chill it in the fridge for 10-15 minutes to firm it up. In the meantime, preheat your oven to 200°C (180°C Fan).
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8
When you are ready to cook the Beef Wellingtons, score the pastry lightly, brush with the egg wash then bake for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving.
