Description
RECOMMENDED EQUIPMENT
- sharp knife
- chopping board
- food processor if necessary
- small bowl
- small pan
- kitchen basting brush
Ingredients
Units Scale
MUSHROOM FILLING
- 1 shallot
- 1 tbsp butter
- 180 grams mushrooms
- 1 tsp dried thyme
- 1 tbsp fresh parsley
- 3 tbsp port wine (or any other red wine)
- salt
- pepper
- 1 store-bought puff pastry
- 200 grams beef fillet
- 100 grams prosciutto di parma
- 1 tbsp butter
- 1 tsp dijon mustard
- 1 egg
- salt
- pepper
Instructions
- Cut the mushrooms and shallot into very small pieces or pulse briefly in a food processor. Finely chop the parsley. Cut the puff pastry into 16 equal squares and tear the Prosciutto di Parma into 16 pieces. Crack an egg into a bowl and whisk it.
- Start by heating a large pan over medium heat and add the chopped mushrooms without any fat. Let them cook until all the water has evaporated and they start to brown slightly. This step keeps them from turning mushy later. Once they’re lightly browned, add a tablespoon of butter and stir. Add the chopped shallot and fry together until the shallots are soft. Deglaze the pan with three tablespoons of red wine and let it reduce for about 5–8 minutes until no liquid remains on the bottom. Stir in the chopped parsley, dried thyme, and season with salt and pepper. Remove the pan from the heat and let the mixture cool slightly.
- While the mushroom mixture cools, heat another pan with one tablespoon of butter and quickly sear the beef fillet on all sides so that it’s browned on the outside but still raw inside. Take it out of the pan, let it rest briefly, and cut it into 16 equal pieces.
- Now assemble the parcels: place a piece of Prosciutto on each puff pastry square, leaving a small border around the edges. Spoon about half a teaspoon of the mushroom mixture onto each piece of ham, then place a piece of beef on top. Brush the beef with a little mustard, then roll up the pastry and seal the edges well.
- Place all the pieces on a baking tray lined with parchment paper and put them in the fridge while you preheat the oven to 200°C (390°F). When the oven is ready, take them out, make a few diagonal cuts on top of each piece, and brush with the beaten egg.
- Bake for about 10 minutes, or until the pastry is golden and crisp. If the beef pieces are very thin, they might not stay medium in the center but they’ll still be incredibly tender and melt in your mouth. Serve warm, ideally with Cumberland sauce.
- Cook Time: 35 min