Beef Wellington
INGREDIENTS
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1lb beef tenderloin fillet
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salt and pepper
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canola oil
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2 tablespoons unsalted butter
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1 small onion, finely chopped
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1/4 cup dry sherry
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1lb chopped mushrooms (we used about half cremimi, half portabello)
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4 thin slices Parma ham or prosciutto
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2 tablespoons dijon mustard
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7oz puff pastry (defrosted 3 hours in the fridge if using frozen)
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2 egg yolks, beaten
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