1kg centre cut beef fillet
250g sliced pancetta
800g puff pastry
2kg white mushrooms, washed and sliced
200ml red wine
2 shallots, finely chopped
4 garlic cloves, crushed
Salt and pepper
1 egg yolk
Season the beef well then seal in a hot pan until golden brown. Set aside too cool. When cool, brush with the Essential Cuisine Veal Glace.
Fry the shallows and the garlic with rosemary and thyme. Add the mushrooms, season well. Cook until the mushrooms are soft. Strain and remove the rosemary and thyme stalks. Blitz in a blender until course. Mix in the Essential Cuisine Wild Mushroom Glace and set to one side.
Roll the puff pastry out to a rectangle shape, about 1cm thick. Lay the pancetta across the centre, overlapping each slice to form a sheet. Spread evenly with the mushroom duxelle. Please the beef fillet along the centre. Roll the pastry around the beef, ensuring the ends are completely sealed.
Mix the egg yolk and the milk. Brush the outside of the pastry with the egg mix and refrigerate for 10 minutes. Brush once more with the egg wash and bake at 180°C for approx. 50 minutes.
Check the pastry is dark golden and crispy; if not, leave again for a further 10 minutes.
Remove from the oven and leave to rest for 5 minutes before carving and serving with Essential Cuisine Premier Veal Jus.