Beef Wellington

I started with Chef Gordon Ramsay's traditional Beef Wellington recipe; and tweaked it a bit to make it Kosher and a bit cheaper.

Ingredients:

• 1 kilo Sinta (sirloin)

• 400g mushrooms

• Mustard

• salt/pepper

• super-thin cut ("dak-dak") beef shoulder deli meat

• Puff pastry

• 2 egg yolks, beaten with a teaspoon of water

Method:

1. Make a duxelles with the mushrooms by chopping fine and sauteeing with some salt and pepper until basically a dry paste (about 10 minutes). Set aside to cool

2. Season the beef with salt and pepper and sear on all sides. Set aside.

3. Brush the beef all over with mustard.

4. Lay cling film on a work service and lay out the deli to make a bed for the beef. Use enough so that when you wrap up the beef in the cling film, the deli will totally cover the beef.

5. Spread the duxelles over the deli; and center the seared beef on top of the duxelles.

6. Wrap the cling film tightly over all - so that the deli totally covers the beef. Twist the ends to make it tight. This will help the beef retain its shape.

7. Refrigerate for 15-20 minutes.

8. On a floured surface, roll out the puff pastry in a rectangle shape until the width of an English pound coin.

9. Remove the cling film from the beef and place it in the center of the puff pastry rectangle. Brush all around with the egg wash.

10. Fold the ends over and then wrap the pastry around the beef, cutting off any extra. Place the package on a baking-paper lined baking tray - seam side down.

11. Brush all over with the egg wash and refrigerate for a further 15-20 minutes

12. Heat the oven to 200C (400F).

13. Score the top; and bake for 20 minutes; then lower the temperature to 180C (350F) and bake for a further 15 minutes.

14. Allow to rest for 10 minutes before slicing.