500g mushrooms, finely chopped
1 clove of garlic, finely chopped (or crushed)
1 onion, finely chopped
2kg fillet of beef
Approximately 14 slices of proscuitto (to wrap around, depending on the size of proscuitto)
2-3 sheets of puff pastry (again, depending on the size of your fillet you may need more or less).
dash of milk
Place the mushrooms, garlic and onion in a pan and cook down until they form a thick paste.
Trim the fat and sinew from your beef fillet if required, otherwise just arrange it so that it forms a tight little shape that is even (not too skinny at one end), then brown the meat only in the frypan. Use the same one as the mushrooms - less washing up.
Next lay out two layers of clingwrap/clingfilm/saran wrap/plastic wrap of your chosen country and lay out the proscuitto layers on top and make sure they will be big enough to wrap completely around your beef. It is not the end of the world if they dont, but try your best to spread them out. Then smear the mushroom mixture as far as it will go around the beef, trying to keep it in a thin layer.
Place your seared beef in the centre like so.
You will then need to wrap the whole thing up in the proscuitto, and use your defrosted puff pastry to wrap it all up like a big delicious pastry present for Mum! It was then on with the egg wash, egg plus a little bit of milk, over the top and the pastry goes back in the fridge for around 20 minutes to set the pastry before cooking.
We then left it in the fridge until the family arrived, according to Marcus you could leave it overnight if you did it up to the proscuitto stage, without the pastry (he has heard this from a very reliable source, which I can only assume is a cooking show).
Then it was oven time, it was in an oven for around 45 minutes at 220C (428F) and this is what greets you at the other side of that beautiful oven door.
Oh my word, I want this again....
And of course, the guest of honour looking very excited for her dinner, Mumma Olive!