A hearty meal for hungry days. My hubby ate half the recipe, my two small kids and I shared the other half. It’s heaty enough to skip potatoes (just serve with green veg of your choice) for all but the most ravenous of eaters.
Serves 2-4 depending on appetites
200g filet mignon
6 slices of prosciutto
1 tsp olive oil
50g almond flour or ground almonds
50g hemp protein e.g. Pulsin’ (use code PTC20 for 20% off orders over £20)
70g quinoa flour
1 large egg, whisked (save ½ for glazing)
50g ghee, melted
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 large flat mushroom
½ a small onion, chopped
1/2 tsp salt
1 garlic clove, crushed
1 tsp. olive oil
Preheat the oven 200˚c.
Make the duxelles by blending the mushrooms, onions, salt, and olive oil together until finely chopped (use a food processor if you have one).
Set a pan onto a medium heat and pan fry the mushroom mixture until the vegetables are soft, then set aside.
Mix all the pastry ingredients together into a dough.
Place a large piece of cling film on the kitchen side and lay the prosciutto across it.
Spread the duxelles mix over the ham.
Rub the olive oil over the meat and sear it in a hot pan, then lay it in the middle of the mushroom/prosciutto layer.
Use the cling film to roll the ham and mushrooms around the beef, then refrigerate for 15 minutes.
Roll out the dough on a piece of baking paper to a rectangle about 1/3 larger than the ham layer was before rolling up (you might want to do this before rolling up the meat, in case you forget!).
Place the cooled meat/mushroom/ham piece in the middle of the pastry then use the baking paper to lift it up and over the meat. You might need to do a bit of patching up but that’s fine.
Lift the baking paper carrying the wellington onto a baking tray and bake for 25-30 minutes, depending on how well done you like your meat.
Allow to rest for 5 minutes before slicing and serving.