For the Mushroom Duxelle:
In a frying pan large enough to hold the beef fillet, heat the tablespoon of olive oil and the butter over a medium heat. Add the shallots, garlic, bacon and mushrooms, and cook down well, stirring occasionally, until soft and golden, the water has dried out of the mushrooms and the mix has come together. Season with salt and pepper and stir through the Worcestershire sauce, sage and thyme leaves. Remove from the pan (retain the pan for the beef) and set aside, spread on a plate uncovered, to allow any steam to evaporate.
For the Beef Fillet:
Drizzle the beef fillet generously with olive oil to coat, and season well with salt and pepper.
Return the pan to a high heat and add the beef, turning frequently until seared and nicely browned on all sides, including the ends, about 3 to 5 minutes, adding more oil if the pan starts to dry out.
Transfer the beef fillet to a plate and while still hot, brush all over with 2 tablespoons Dijon mustard. Allow to rest while preparing the Parma ham.
Lay out two overlapping lengths of cling film on a benchtop to form a large rectangle, wide enough to wrap the fillet, with excess cling film to tie the ends.
Lay out the Parma ham slices in the centre of the cling film so that they slightly overlap, leaving no gaps, in a rectangle large enough to entirely wrap the beef. Season with cracked pepper.
Evenly spread the mushroom duxelle over the ham, leaving a little space around the edges. Place the beef fillet on top, and using the cling film, tightly wrap and roll the beef fillet in the mushroom and ham slices until completely enclosed, squeezing the ends together as you roll. Once rolled, twist and tie the ends to create an even, tight roll. Place in the fridge for 20 minutes to firm up, making it easier to handle.
To finish and cook:
Preheat oven to 210ºC.
On a well-floured board, roll out the pastry to a 30cm x 40cm rectangle.
Remove the beef from the fridge, and remove and discard the cling film.
With one of the long edges of the pastry towards you, place the beef in the centre and brush the surrounding pastry with egg wash. Wrap the pastry closely around the beef to completely enclose, pinch together and fold down the ends, and trim off any excess pastry.
Place the wrapped beef, seal side down, onto a large baking tray lined with baking paper. Brush all over with egg wash. Use pastry offcuts to cut decorative pastry leaves if desired, place these on top. Brush the leaves with egg wash and sprinkle all over with a pinch of salt.
Place the tray on a stovetop on medium heat for 2 minutes to help crisp the base, then transfer to the oven and cook for 35-40 minutes until the pastry is golden brown. Check the temperature with a meat thermometer. It should be 46 to 52 ºC for medium rare.
Remove from the oven and rest for 10 minutes before slicing.
Garnish with plenty of fresh sage leaves and serve with roasted greens.
The perfect special occasion dish to wow your family and friends, our Beef Wellington is just delicious with a glass or two of Wolf Blass Gold Label Coonawarra Cabernet Sauvignon.