Ingredients

• 20g butter
• 30ml olive oil
• 1 sprig of thyme
• 2 cloves of garlic
• 1 eschalot, minced
• 400g wild mushrooms
• 500g beef fillet
• 5 sheets of frozen puff pastry
• 8 slices of prosciutto
• 1 egg

Method

1. Blitz the mushrooms in a food processor until finely chopped, but not a paste. Fry the eschalot in butter until translucent and add the garlic, mushroom, thyme and cook for about 6-7 minutes or until the juices have evaporated, discard the thyme and cool for 15 minutes.
2. Cut the fillet lengthways, (with the grain) into 4 pieces, season generously with salt and pepper and brown in a pan with the oil over a medium-high heat, rest for ten minutes.
3. Cut the puff pastry in half and put two pieces of halved prosciutto down, top with the mushroom mix and beef, then another layer of mushroom mix (about 1 cm in thickness). Fold the pastry from the sides inward then from the lengths and pinch around the edges to seal.
4. Cut some leaves from the remaining puff pastry to decorate, and cover in eggwash. Bake for 15-20 minutes until puffed up and golden. Serve.