How to make homemade Wellington Beef?

Cut off the ends and leave the central part of the meat. Trim the fat from the outside. Set aside.

Peel the mushrooms. Cut the onion into several pieces.

Place the onion, one garlic and mushrooms in the blender and grind to a paste. Put oil in a frying pan, fry the paste, season with salt and pepper and add a splash of white wine. Cover and leave to fry over medium-high heat.

In another frying pan, sear the sirloin browning it on the outside. Remove to a plate. Season with coarse salt and brush with mustard.

Spread with cling film. Place 8 thin slices of Iberian ham or bacon, or pancetta. Put the sauce on top of the strips of ham and cover the whole surface.

Place the sirloin in the centre and cover it with the cling film. Roll up and use the ends to squeeze the film. Keep in the fridge for at least 1 hour.

Unroll the puff pastry and roll it out. Remove the film from the sirloin and place it at one end of the puff pastry, leaving a margin of about 5 centimetres.

Brush the surface of the puff pastry around the sirloin with the beaten egg. Cut off the excess puff pastry and paint the rest of the puff pastry. Wrap the sirloin. Press to close well and paint the ends.

Place the sirloin upside down on a baking tray. Paint the entire surface of the sirloin. Prick some areas of the puff pastry to prevent it from puffing up.

Bake at 200ºC with the oven preheated for 30 minutes or until the puff pastry is golden brown.

Leave to cool, serve and enjoy.